Beef-Vegetable Soup

Beef-Vegetable Soup

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

Prep Time

20

Minutes

Total Time

3:50

Hrs:Mins

Makes

6

servings

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
  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.
Makes 6 servings (1 1/2 cups)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
MaryElaine W. Shares her Recipe "Soups, like this one, became one of my favorite foods because it went down so easily. Other favorites: fruit cocktail, grapes, plums, watermelon, frozen pops and gelatin."
TO MAKE AHEAD: Cook beef bones and water one day. Refrigerate separately. The next day, skim fat from broth, and continue with Step 2.
To freeze, cool soup 30 minutes. Place in 2-quart freezer container. Freeze no longer than 2 months. About 35 minutes before serving, remove lid from freezer container; place container upside down in 2-quart microwavable casserole. Cover and microwave on Medium (50%) 25 minutes; remove container. Break up and stir. Cover and microwave on Medium about 20 minutes longer, stirring 2 or 3 times, until hot.
High in iron, potassium and vitamins A and C; good source of fiber
Food FOR thought If your body weight is getting too low, you probably need more calories. One way to increase the calorie content of a recipe is by adding heavy cream. Cream, butter and margarine are easy high-calorie additions for soups, stews, sauces and gravies.

Nutrition Information:

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