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Old-Fashioned Beef-Vegetable Soup

Prep 45 min
Total 4 hr 0 min
Servings 14

For a winter gathering, there's nothing better than this amazingly flavored beef soup, with classic ingredients like rutabagas and cabbage. MORE+ LESS-

By Betty Crocker Kitchens

April 30, 2010

Ingredients

lb meaty cross-cut beef shank bones, cut into 3-inch pieces

cups water

tablespoons beef-flavor instant bouillon

1 1/2

teaspoons salt

1/2

teaspoon pepper

1/2

teaspoon dried thyme leaves

dried bay leaves

cups vegetable juice

cups cubed potatoes (3 medium)

cups coarsely chopped cabbage

cups frozen small whole onions (from 16-oz bag)

cups cubed peeled rutabaga (1 1/2 medium)

cups frozen cut green beans (from 1-lb bag)

medium carrots, sliced (2 cups)

medium stalks celery, sliced (1 1/2 cups)

Steps

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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.