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 lbs beef shank; 2 lbs stew meat, trimmed and cut into bite sized pieces; 1 lb 85% lean ground beef; 56 ounces emeril's beef broth; 6 cups water; 4 cups tomato juice; 28 ounces muir glen diced tomatoes; 6 ounces muir glen tomato paste; 1 knorr homestyle beef stock; 5 organic celery ribs; 1 medium sweet onion; 0.5 (6 ounce) bagorganic baby carrots; 12 small head of cabbage; 6 organic yukon gold potatoes; 10 ounces frozen green beans (or your choice of other frozen vegetables); 10 ounces frozen peas; 10 ounces frozen corn; 4 tablespoons Lea & Perrins Worcestershire Sauce; 4 tablespoons onion powder (dividedt); 4 tablespoons garlic (dividedt); 4 tablespoons filippo berio extra virgin olive oil (divided); 1 ½ tablespoons sugar; 2 teaspoons oregano; 2 bay leaves; fresh ground pepper; sea salt

Servings: persons

2 lbs beef shank
2 lbs stew meat, trimmed and cut into bite sized pieces
1 lb 85% lean ground beef
56 ounces emeril's beef broth
6 cups water
4 cups tomato juice
28 ounces muir glen diced tomatoes
6 ounces muir glen tomato paste
1 knorr homestyle beef stock
5 organic celery ribs
1 medium sweet onion
0.5 (6 ounce) bagorganic baby carrots
12 small head of cabbage
6 organic yukon gold potatoes
10 ounces frozen green beans (or your choice of other frozen vegetables)
10 ounces frozen peas
10 ounces frozen corn
4 tablespoons Lea & Perrins Worcestershire Sauce
4 tablespoons onion powder (dividedt)
4 tablespoons garlic (dividedt)
4 tablespoons filippo berio extra virgin olive oil (divided)
1 ½ tablespoons sugar
2 teaspoons oregano
2 bay leaves
fresh ground pepper
sea salt

1
dice celery, carrots and onion.
2
trim stew meat and cut into bite sized pieces.
3
heat half the olive oil in skillet.
4
add half the minced garlic and half the onion powder.
5
brown the stew meat.
6
after browning move to large stock pot.
7
using the same skillet add remaining olive oil in the pan and brown the ground beef then drain and add beef to the stock pot.
8
put beef shank in stock pot.
9
add the diced celery, carrots and onions to stock pot.
10
add beef broth, water, tomato juice, diced tomatoes and Knorr Homestyle Beef Stock.
11
add remaining minced garlic, remaining onion powder, sugar, Worcestershire sauce and oregano.
12
bring to a boil then turn to between medium and medium high heat so it still bubbles and cover.
13
Simmer for 3 hours.
14
chop cabbage and peel and dice potatoes into bite sized pieces and add to pot then simmer for an additional 1/2 hour.
15
add the frozen green beans, peas and corn and simmer for another 1/2 hour.

1457

kcal

Calories

Fat

100

Carbs

100

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 26 ingredients. The key ingredients include: 2 lbs beef shank, 2 lbs stew meat, trimmed and cut into bite sized pieces, 1 lb 85% lean ground beef, 56 ounces emeril's beef broth, 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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