Old-Fashioned Beef-Vegetable Soup

 

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)

• 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.