Vegetable-Beef Soup Recipe

Name: Vegetable-Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 lb. beef soup bones; 3 qt. water or stock; 1 1/2 tsp. salt; 1/4 tsp. pepper; 1 bay leaf (if desired); 1/2 c. barley; 1 c. each: diced carrots, potatoes and celery (including celery leaves); 1 c. peas or green beans; 1/2 c. chopped onion; 2 c. shredded cabbage; 2 c. cooked tomatoes; herbs and seasonings to taste; reserved meat from soup bones

Servings: persons

2 to 3 lb. beef soup bones
3 qt. water or stock
1 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf (if desired)
1/2 c. barley
1 c. each: diced carrots, potatoes and celery (including celery leaves)
1 c. peas or green beans
1/2 c. chopped onion
2 c. shredded cabbage
2 c. cooked tomatoes
herbs and seasonings to taste
reserved meat from soup bones

1
Combine beef bones, water or stock, salt, pepper and bay leaf in a large kettle.
2
Cover and simmer 2 to 3 hours.
3
Remove bones and skim fat if necessary.
4
Cut off, chop and reserve meat.
5
Add barley.
6
Continue cooking about 1/2 hour.
7
Add remaining ingredients and cook until vegetables are tender.
8
Add any leftover vegetables available.
9
Heat through.

228

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 13 ingredients. The key ingredients include: 2 to 3 lb. beef soup bones, 3 qt. water or stock, 1 1/2 tsp. salt, 1/4 tsp. pepper, and more.

Yes, Vegetable-Beef 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.

Vegetable-Beef Soup

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