Winter Vegetable Beef Soup Recipe

Name: Winter Vegetable Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. beef soup bones (as meaty as possible; meaty neck; cross-cut shank bones are good); ½ cups water; 1 lg. onion, quartered; 2 cans (1 lb. each) cooking tomatoes, peeled, whole; 2 sm. carrots; 1/2 lb. green peas, unshelled; 1 ear corn, fresh; 3 bay leaves; 1/4 lb. fresh green beans; 5 tbsp. dried basil; 1/2 cup fresh basil, chopped; 2 tbsp. dried oregano; 2 to 4 tbsp. fresh oregano, chopped; 1 tbsp. dried thyme; 2 tbsp. fresh thyme, chopped; Salt and pepper, to taste

Servings: persons

1 lb. beef soup bones (as meaty as possible; meaty neck
cross-cut shank bones are good)
½ cups water
1 lg. onion, quartered
2 cans (1 lb. each) cooking tomatoes, peeled, whole
2 sm. carrots
1/2 lb. green peas, unshelled
1 ear corn, fresh
3 bay leaves
1/4 lb. fresh green beans
5 tbsp. dried basil
1/2 cup fresh basil, chopped
2 tbsp. dried oregano
2 to 4 tbsp. fresh oregano, chopped
1 tbsp. dried thyme
2 tbsp. fresh thyme, chopped
Salt and pepper, to taste

1
In a large, heavy pot, bring about 12 cups of water to boil.
2
Add beef bones, cover and bring back to full boil.
3
Reduce heat to low simmer.
4
Skim occasionally during first 30 minutes to remove scum.
5
Cook for 3-4 hours until meat is tender and nearly falls off of bones.
6
Remove bones from broth.
7
Remove all meat and marrow from bones and return to the pot.
8
Add tomatoes (including juice), onion and herbs.
9
Simmer for 20 minutes.
10
Remove tomatoes, break up into quarters or smaller, and return to the pot.
11
Continue to simmer.
12
Clean green beans and break into pieces.
13
Clean carrots and slice into thin slices.
14
Slice kernels from ear of corn.
15
Shell peas.
16
Add vegetables to pot.
17
Simmer for 30 minutes.
18
Add salt and pepper to taste and serve.

599

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 17 ingredients. The key ingredients include: 1 lb. beef soup bones (as meaty as possible; meaty neck, cross-cut shank bones are good), ½ cups water, 1 lg. onion, quartered, and more.

Yes, Winter 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.

Winter Vegetable Beef Soup

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