Old-Fashioned Beef-Vegetable Soup

(1)
0 reviews.
  • 45 min prep time
  • 4 hr 0 min total time
  • 15 ingredients
  • 14 servings

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)

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved