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Old-Fashioned Beef-Vegetable Soup

(1)
  0 reviews
  • 45 min prep time
  • 4 hr 0 min total time
  • 15 ingredients
  • 14 servings
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For a winter gathering, there's nothing better than this amazingly flavored beef soup, with classic ingredients like rutabagas and cabbage.

Ingredients

3
lb meaty cross-cut beef shank bones, cut into 3-inch pieces
10
cups water
3
tablespoons beef-flavor instant bouillon
1 1/2
teaspoons salt
1/2
teaspoon pepper
1/2
teaspoon dried thyme leaves
2
dried bay leaves
4
cups vegetable juice
3
cups cubed potatoes (3 medium)
3
cups coarsely chopped cabbage
2
cups frozen small whole onions (from 16-oz bag)
2
cups cubed peeled rutabaga (1 1/2 medium)
2
cups Green Giant™ frozen cut green beans (from 1-lb bag)
4
medium carrots, sliced (2 cups)
3
medium stalks celery, sliced (1 1/2 cups)

Steps

  • 1 In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
  • 2 Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
  • 3 Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
  • 4 Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.
  • 1 In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
  • 2 Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
  • 3 Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
  • 4 Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

Expert Tips

Serving soup to a crowd? Put the soup in a slow cooker to keep it warm and set up a buffet so guests can serve themselves.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
160
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
30mg
10%
Sodium
850mg
35%
Total Carbohydrate
18g
6%
Dietary Fiber
4g
16%
Sugars
7g
7%
Protein
15g
15%
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1/2 Starch; 2 Vegetable; 1 1/2 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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