Return to Content

Vegetable-Beef Soup

Vegetable-Beef Soup
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 6-8

No canned soup by the same name can compare.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 pound beef shank
  • 2 quarts beef stock or water
  • 2 onions, peeled and chopped
  • 1 sprig thyme
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 potatoes, peeled and chopped
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 tablespoon chopped parsley
  • 2 cups tomato or V-8 juice


Combine beef, stock, onions, and thyme in soup kettle. Simmer over low heat, partially covered, 2 hours. Skim occasionally. Remove beef, cool, cut meat from bones, and set aside. Cool broth, then chill and skim. Return broth and meat to kettle. Heat to simmer. Add remaining ingredients, simmer, partially covered, 20 minutes or until vegetables are tender, and serve hot.
Updated Wednesday, September 5th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111