Vegetable Beef Soup
- Ready In:
- 3hrs 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 907.18 g beef shank (want to have a bone)
- 453.59 g stewing beef
- 946.36 ml tomato juice (V-8 vegetable juice)
- 946.36 ml water
- 1 medium onion, chopped
- 14.79 ml salt
- 14.79 ml Worcestershire sauce
- 4.92 ml chili powder
- 2 bay leaves
- 453.59 g can stewed tomatoes
- 236.59 ml celery, diced
- 236.59 ml carrot, chopped
- 236.59 ml red potatoes, diced
- 236.59 ml peas (fresh or frozen)
- 236.59 ml corn (I use fresh or frozen super sweet white)
directions
- Combine the first nine ingredients in a large soup kettle.
- Cover and simmer for two hours.
- Strain broth and skim off excess fat.*
- Cut meat from bones into large cubes. Discard bones, return meat to broth.
- Add celery, carrots and potatoes; cover and simmer for 30-40 minutes.
- Add fresh or frozen corn and peas, cook an additional 5-10 minutes.
- *I cool the strained broth, covered in the kettle, till the fat solidifies; then scoop it off the top! Often, I will do this much of the soup a day in advance, then finish it with the vegetables the following day.
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