Beef Vegetable Soup Recipe

Name: Beef Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. meaty beef bone; 2 Tbsp. fat; 1 1/2 qt. cold water; 1 Tbsp. salt; 1/4 tsp. ground pepper; 1 bay leaf; 1 medium large onion, cut in quarters; 1/4 c. barley; 2 medium size potatoes, pared and cut in 1-inch cubes; 1 pkg. frozen mixed vegetables or 2 c. fresh, diced vegetables; 2 c. quartered tomatoes or No. 2 can

Servings: persons

2 lb. meaty beef bone
2 Tbsp. fat
1 1/2 qt. cold water
1 Tbsp. salt
1/4 tsp. ground pepper
1 bay leaf
1 medium large onion, cut in quarters
1/4 c. barley
2 medium size potatoes, pared and cut in 1-inch cubes
1 pkg. frozen mixed vegetables or 2 c. fresh, diced vegetables
2 c. quartered tomatoes or No. 2 can

1
Cut meat off bone.
2
Trim off excess fat.
3
Cut into bite size pieces.
4
Brown meat in fat at 325u00b0 in a 4-quart kettle or saucepan.
5
Add the bone, water, salt, pepper, bay leaf and onion. Cover tightly and simmer 2 hours at 200u00b0 to 212u00b0.
6
Water should bubble gently during cooking.
7
Add barley and let cook 30 minutes. Add vegetables and cook 30 minutes more.
8
(Total time about 3 hours.)
9
Yields 3 quarts.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. meaty beef bone, 2 Tbsp. fat, 1 1/2 qt. cold water, 1 Tbsp. salt, and more.

Yes, Beef Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Vegetable Soup

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