Vegetable-Beef Soup Recipe

Name: Vegetable-Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. beef shank crosscuts; 8 c. water; 4 tsp. salt; 1/2 tsp. crushed dried oregano; 1/4 tsp. crushed dried marjoram; 5 whole black peppercorns; 2 bay leaves; 4 ears corn or 1 (10 oz.) pkg. frozen whole kernel corn; 3 tomatoes, peeled and cut up; 2 medium potatoes, peeled and cubed (2 c.); 1 c. frozen or fresh green beans; 2 medium carrots, sliced; 1 medium onion, chopped; 2 stalks celery, sliced

Servings: persons

3 lb. beef shank crosscuts
8 c. water
4 tsp. salt
1/2 tsp. crushed dried oregano
1/4 tsp. crushed dried marjoram
5 whole black peppercorns
2 bay leaves
4 ears corn or 1 (10 oz.) pkg. frozen whole kernel corn
3 tomatoes, peeled and cut up
2 medium potatoes, peeled and cubed (2 c.)
1 c. frozen or fresh green beans
2 medium carrots, sliced
1 medium onion, chopped
2 stalks celery, sliced

1
Combine beef, water, salt, oregano, marjoram, peppercorns and bay leaves.
2
Bring to boiling.
3
Reduce heat, cover and simmer for 2 hours.
4
Remove the beef.
5
Cut meat from bones and cut up meat. Strain broth; skim excess fat.
6
Return broth to kettle.
7
Add prepared vegetables and meat.
8
Simmer, covered, for 1 hour. Serves 10 to 12.

1064

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 14 ingredients. The key ingredients include: 3 lb. beef shank crosscuts, 8 c. water, 4 tsp. salt, 1/2 tsp. crushed dried oregano, 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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