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Old-Fashioned Beef-Vegetable Soup

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By Betty Crocker Kitchens
Updated Apr 30, 2010
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For a winter gathering, there's nothing better than this amazingly flavored beef soup, with classic ingredients like rutabagas and cabbage.

Old-Fashioned Beef-Vegetable Soup

  • Prep Time 45 min
  • Total 4 hr 0 min
  • Servings 14
  • Ingredients 15
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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

  • Step 
    1
    In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
  • Step 
    2
    Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
  • Step 
    3
    Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
  • Step 
    4
    Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

Nutrition

160 Calories
3g Total Fat
15g Protein
18g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
160
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
30mg
10%
Sodium
850mg
35%
Total Carbohydrate
18g
6%
Dietary Fiber
4g
16%
Sugars
7g
Protein
15g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1/2 Starch; 2 Vegetable; 1 1/2 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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