Beef-Vegetable Soup

Beef-Vegetable Soup

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

Prep Time



Total Time






tablespoons vegetable oil
pounds beef shank cross-cuts or soup bones
medium onion, sliced (1 cup)
cups cold water
teaspoon salt
dried bay leaf
tablespoon pickling spice
can (10 1/2 ounces) condensed beef broth
medium potatoes, cubed (2 cups)
medium carrots, sliced (1 cup)
medium stalks celery, sliced (1 cup)
cups shredded cabbage
cup ketchup
can (15 ounces) sliced beets, drained, cut in half
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;
  • 1 Starch;
  • 2 Vegetable;
  • 2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.