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Old-Fashioned Beef-Vegetable Soup

Name: Old-Fashioned Beef-Vegetable Soup
Prep time: 45 min
Total time: 4 h
Yield: 14
Ingredients: 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 frozen cut green beans (from 1-lb bag); 4 medium carrots, sliced (2 cups); 3 medium stalks celery, sliced (1 1/2 cups)

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Prep 45 min
Total 4 hr 0 min
Servings 14

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

By Betty Crocker Kitchens

Updated Apr 30, 2010

Ingredients

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 frozen cut green beans (from 1-lb bag)
4 medium carrots, sliced (2 cups)
3 medium stalks celery, sliced (1 1/2 cups)

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Serving soup to a crowd? Put the soup in a slow cooker to keep it warm and set up a buffet so guests can serve themselves.

Nutrition

160 Calories, 3g Total Fat, 15g Protein, 18g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups

Calories: 160

Calories from Fat: 25

Total Fat: 3g; 5%

Saturated Fat: 1g; 5%

Cholesterol: 30mg; 10%

Sodium: 850mg; 35%

Total Carbohydrate: 18g; 6%

Dietary Fiber: 4g; 16%

Sugars: 7g

Protein: 15g

% Daily Value*:

Vitamin A: 140%; 140%

Vitamin C: 45%; 45%

Calcium: 6%; 6%

Iron: 15%; 15%

Exchanges:

1/2 Starch; 2 Vegetable; 1 1/2 Lean Meat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.