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Beef-Vegetable Soup
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Prep Time:
20 minutes
Total Time:
3 hours 50 minutes
Velvety beef and vegetable soup, ideal for a satisfying meal.
Ingredients:
  • 2 tablespoons vegetable oil
  • 2 pounds beef shank cross-cuts or soup bones
  • 1 medium onion, sliced (1 cup)
  • 6 cups cold water
  • 1 teaspoon salt
  • 1 dried bay leaf
  • 1 tablespoon pickling spice
  • 1 can (10 1/2 ounces) condensed beef broth
  • 2 medium potatoes, cubed (2 cups)
  • 2 medium carrots, sliced (1 cup)
  • 2 medium stalks celery, sliced (1 cup)
  • 2 cups shredded cabbage
  • 1/2 cup ketchup
  • 1 can (15 ounces) sliced beets, drained, cut in half
  • 3/4 cup whipping (heavy) cream
Instructions:
  • In a 4-quart Dutch oven, heat oil over medium heat. Brown beef and onion until golden. Pour in water, bring to a boil, and skim off any foam. Add salt, bay leaf, and pickling spice. Reduce heat, cover, and simmer gently for 3 hours.
  • - Take out the beef from the broth and let it cool for around 10 minutes until it's easy to handle. - Strain the broth to remove the vegetables and seasonings. - Separate the beef from the bones and cut it into 1/2-inch pieces. - Remove any excess fat from the broth.
  • Combine the canned broth with the beef broth to reach a total of 5 cups. Transfer the mixture back to the Dutch oven. Add potatoes, carrots, celery, cabbage, ketchup, and beets. Bring to a boil, then lower the heat. Cover and simmer for approximately 30 minutes until vegetables are soft. Let it cool for 10 minutes, then stir in the whipping cream.

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