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Old-Fashioned Beef-Vegetable Soup
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Prep Time:
45 minutes
Total Time:
4 hours
Warm up your winter gathering with a flavorful beef soup featuring rutabagas and cabbage.
Ingredients:
  • 3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces
  • 10 cups water
  • 3 tablespoons beef-flavor instant bouillon
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme leaves
  • 2 dried bay leaves
  • 4 cups vegetable juice
  • 3 cups cubed potatoes (3 medium)
  • 3 cups coarsely chopped cabbage
  • 2 cups frozen small whole onions (from 16-oz bag)
  • 2 cups cubed peeled rutabaga (1 1/2 medium)
  • 2 cups frozen cut green beans (from 1-lb bag)
  • 4 medium carrots, sliced (2 cups)
  • 3 medium stalks celery, sliced (1 1/2 cups)
Instructions:
  • In a large pot, combine beef bones with water and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Remove any impurities that rise to the surface.
  • Add in the savory flavors of bouillon, salt, pepper, thyme, and bay leaves while bringing everything to a boil. Then, lower the heat, cover, and let it simmer for 2 to 2 1/2 hours until the meat becomes tender.
  • Discard beef bones and bay leaves from the broth, and skim off any fat. Once the bones have cooled, shred the meat into bite-size pieces.
  • Add the meat back into the flavorful broth, then mix in the rest of the ingredients. Bring it to a boil, then lower the heat, cover, and let it simmer for 30 minutes until the veggies are tender.

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