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Beef-Vegetable Soup

This creamy beef and veggies soup is perfect for a filling dinner.

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  • Prep Time 20 min
  • Total Time 3 hr 50 min
  • Servings 6

Ingredients

2
tablespoons vegetable oil
2
pounds beef shank cross-cuts or soup bones
1
medium onion, sliced (1 cup)
6
cups cold water
1
teaspoon salt
1
dried bay leaf
1
tablespoon pickling spice
1
can (10 1/2 ounces) condensed beef broth
2
medium potatoes, cubed (2 cups)
2
medium carrots, sliced (1 cup)
2
medium stalks celery, sliced (1 cup)
2
cups shredded cabbage
1/2
cup ketchup
1
can (15 ounces) sliced beets, drained, cut in half
3/4
cup whipping (heavy) cream

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LOCATION

Directions

  • 1 Heat oil in 4-quart Dutch oven over medium heat. Cook beef and onion in oil until beef is brown on both sides. Add water; heat to boiling. Skim foam from broth. Stir in salt, bay leaf and pickling spice; reduce heat. Cover and simmer 3 hours.
  • 2 Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth; discard vegetables and seasonings. Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth.
  • 3 Add enough canned broth to broth from beef to measure 5 cups. Return broth and beef to Dutch oven. Stir in potatoes, carrots, celery, cabbage, ketchup and beets. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender. Cool 10 minutes. Stir in whipping cream.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
155),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
7g,
7%
),
Cholesterol
75mg
75%;
Sodium
1090mg
1090%;
Total Carbohydrate
26g
26%
(Dietary Fiber
4g
4%
),
Protein
22g
22%
;
% Daily Value*:
Exchanges:
1 Starch; 2 Vegetable; 2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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