Beef Vegetable Soup Recipe

Name: Beef Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 lbs cross-cut beef shanks; salt; 3 stalks celery, diced; 3 large carrots, diced; 2 medium onions, diced; 1 (28 ounce) can tomatoes, chopped or crushed; 1/2 cup chopped parsley; 1/2 teaspoon basil; 1/2 teaspoon thyme leaves; 1/2 teaspoon pepper; 1 (10 ounce) package frozen lima beans; 1 (10 ounce) package frozen corn; 1 (10 ounce) package frozen peas; potato, diced (however many you like); 1 tablespoon sugar (optional)

Servings: persons

6 -8 lbs cross-cut beef shanks
salt
3 stalks celery, diced
3 large carrots, diced
2 medium onions, diced
1 (28 ounce) can tomatoes, chopped or crushed
1/2 cup chopped parsley
1/2 teaspoon basil
1/2 teaspoon thyme leaves
1/2 teaspoon pepper
1 (10 ounce) package frozen lima beans
1 (10 ounce) package frozen corn
1 (10 ounce) package frozen peas
potato, diced (however many you like)
1 tablespoon sugar (optional)

1
About 3 hours before serving: In a very large kettle over high heat, heat beef shanks, 2 tblsp.
2
salt 10 cups hot water to boiling.
3
Reduce heat to low; add remaining ingredients except frozen vegetables and potatoes.
4
Cover; Simmer for 2 hours.
5
I remove the meat at this point and shred it and get rid of the bones.
6
(You don't have to do this, it's just my preference).
7
Stir in frozen vegetables, a tablespoon of sugar or less to taste and 2 teasp of salt; cook 30 minutes or until vegetables are tender.
8
To Freeze: Cut meat from the bones (if you haven't already) and discard.
9
Put soup into 1-quart freezer containers, leaving at least 1-1/2 inches head space for expansion.
10
Freezes up to 3 months.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 6 -8 lbs cross-cut beef shanks, salt, 3 stalks celery, diced, 3 large carrots, diced, 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.

That's it — enjoy your meal!

Beef Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions