Vegetable Soup Recipe

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 3/4-pound) meaty beef shank bone; 5 quarts water; 1 (28-ounce) can whole tomatoes, drained and coarsely chopped; 3 cups lima beans; 2 cups fresh corn cut from cob; 1/2 medium-size head cabbage, coarsely grated; 1 large baking potato, peeled and cubed; 1 turnip, peeled, quartered, and sliced; 2 carrots, scraped and sliced; 1 cup chopped fresh parsley; 1/2 cup chopped onion; 4 dashes hot sauce; 1/4 cup firmly packed brown sugar; 2 teaspoons salt; 1 teaspoon pepper; 3 tablespoons all-purpose flour

Servings: persons

1 (1 3/4-pound) meaty beef shank bone
5 quarts water
1 (28-ounce) can whole tomatoes, drained and coarsely chopped
3 cups lima beans
2 cups fresh corn cut from cob
1/2 medium-size head cabbage, coarsely grated
1 large baking potato, peeled and cubed
1 turnip, peeled, quartered, and sliced
2 carrots, scraped and sliced
1 cup chopped fresh parsley
1/2 cup chopped onion
4 dashes hot sauce
1/4 cup firmly packed brown sugar
2 teaspoons salt
1 teaspoon pepper
3 tablespoons all-purpose flour

1
Combine shank bone and water in a large stock pot; bring to a boil. Skim surface, and reduce heat. Cover and simmer 5 1/2 hours. Remove from heat. Cover and refrigerate overnight. Remove and discard excess fat. Strain broth through several layers of damp cheesecloth. Return broth to stock pot.
2
Bring broth to a boil; stir in remaining ingredients, except flour. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Transfer 3/4 cup soup to a small bowl; add flour, stirring to make a paste. Add flour mixture to soup in stock pot; stir until well blended. Return soup to a boil; cook, stirring constantly, until soup is slightly thickened.
3
Ladle into individual soup bowls, and serve warm.

566

kcal

Calories

Fat

103

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 16 ingredients. The key ingredients include: 1 (1 3/4-pound) meaty beef shank bone, 5 quarts water, 1 (28-ounce) can whole tomatoes, drained and coarsely chopped, 3 cups lima beans, and more.

Yes, 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.

Vegetable Soup

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