Return to Content

Vegetable-Beef Soup

by

Yield: Serves 6-8

No canned soup by the same name can compare.

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

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.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order