Old Fashioned Beef Vegetable Soup Meaty Soup Bones

Diet Facts (per serving)
435	Calories
11g	Fat
19g	Carbs
63g	Protein

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Nutrition Facts
Servings: 8
Corporeality per serving
Calories	435
% Daily Value*
Total Fatty 11g	fifteen%
Saturated Fat 4g	20%
Cholesterol 133mg	44%
Sodium 805mg	35%
Total Sugar 19g	7%
Dietary Cobweb 5g	18%
Full Sugars 7g
Protein 63g
Vitamin C 35mg	176%
Calcium 143mg	xi%
Iron 8mg	45%
Potassium 1413mg	thirty%
*The % Daily Value (DV) tells you lot how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an gauge.)

This tasty vegetable beef soup recipe is made with compact soup bones and a diverseness of vegetables. The soup is a fabulous cold-atmospheric condition meal, and the fact that information technology is made with beef shanks means information technology is easy on the budget. The bones from the shanks add flavor to the soup, but stewing beefiness or cubed beef chuck can be used instead. For a meatier soup, add about i/2 pound of cubed beef to the soup forth with the beef shanks.

Simmer this soup on the back burner or on a wood stove while you bask a snowy day with your family. The comforting soup will warm anybody upward when they come up in from the cold. Serve old-fashioned vegetable beef soup with ​crusty bread or buttermilk biscuits.

"This is the perfect soup on a cold wintertime's twenty-four hour period or when you're non feeling well. Slowly simmering the meat coaxes out maximum flavour, thereby fortifying the goop. Everyone in my house commented on how wonderful the kitchen smelled. I'm freezing a batch for a future feel-good meal." —Diana Andrews

• two to 3 pounds beef shanks

• eight cups unsalted or depression-sodium beef stock

• 3/four cup coarsely chopped onion

• 1/4 teaspoon coarsely basis black pepper

• 1 bay foliage

• Kosher salt, to taste

• two (fourteen.5-ounce) cans diced tomatoes

• 2 cups shredded cabbage

• ane 1/2 cups fresh or frozen green beans cut into 1-inch pieces

• 1 1/2 cups diced potatoes

• one cup thinly sliced carrots

• 3/four cup chopped celery

• 2 teaspoons Worcestershire sauce

• i teaspoon carbohydrate, optional

1. Gather the ingredients.

   The Spruce / Diana Rattray

2. In a large stockpot or Dutch oven, combine the beefiness shanks, beef stock, onion, pepper, bay leaf, and salt. Encompass the pot and bring it to a eddy over medium-loftier estrus. Reduce the heat to low, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for iii hours, or until the meat is mostly tender.

   The Bandbox / Diana Rattray

3. Remove the beef shanks from the soup. Skim excess fatty from the surface of the soup with a ladle or spoon. Remove the meat from the bones, cut it into pocket-sized pieces, and add it back to the broth. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Proceed to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Sense of taste and adapt the seasonings.

   The Bandbox / Diana Rattray

4. Remove the bay leaf and ladle the soup into bowls. Serve hot and relish.

   The Bandbox / Diana Rattray

Tips

The beefiness shanks can be quite fatty. To eliminate excess fatty, prepare and cook the soup a day in advance. Refrigerate the soup in the cooking pot and skim off the fatty when information technology congeals on the summit. Reheat the soup over medium heat until hot.

Alternatively, you can cook, cool and refrigerate the beef shank broth the day before. The next day, remove the hardened fat from the surface and bring the broth to a simmer. Proceed with calculation the chopped beef and vegetables and continue cooking the soup.

Recipe Variations

• Beef base and water tin be used in place of the stock. For soup with a stronger beef flavor, add together some beef broth concentrate or beef base of operations before you add salt, and and so add common salt, equally needed.
• Add diced rutabaga to the soup along with the carrots and potatoes.
• A savory garnish can make an ordinary soup await and taste extra-special. Tiptop this vegetable beef soup with croutons, chopped chives, parsley, or grated cheese.

How to Store and Freeze

• The soup volition keep for three days in an airtight container in the refrigerator.
• This soup freezes well, so there's no need to worry that the recipe makes besides much for your family unit. You might fifty-fifty want to double the recipe if you lot have a behemothic pot (or divide it between two pots) so you lot'll have plenty of soup in the freezer for the next few months. To cool the hot soup quickly, pour information technology into a large basin and place the bowl in a pan of water ice water. When the soup has cooled, pour it into serving-size or larger zip-top freezer bags or freezer containers, leaving nigh an inch of headspace to permit for expansion. Freeze soup for upwards to three months.

How do yous add flavor to vegetable or beefiness soup?

Flavorful ingredients will lead to a flavorful soup, and then exist certain to use high-quality goop or stock (homemade is all-time) and practiced ingredients. For extra season, add stale spices like thyme, oregano, or reddish pepper flakes, a picayune tomato plant paste, or a affect of soy sauce to your vegetable beefiness soup.

Rate This Recipe

I don't like this at all. Information technology's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I dearest it! Thanks for your rating!

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Source: https://www.thespruceeats.com/hearty-old-fashioned-vegetable-beef-soup-3051395

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