Old Fashioned Vegetable Beef Soup With Canned Vegetables

Nutrition Facts (per serving)
435	Calories
11g	Fat
19g	Carbs
63g	Protein

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Nutrition Facts
Servings: 8
Amount per serving
Calories	435
% Daily Value*
Total Fat 11g	15%
Saturated Fat 4g	20%
Cholesterol 133mg	44%
Sodium 805mg	35%
Total Saccharide 19g	vii%
Dietary Fiber 5g	18%
Total Sugars 7g
Protein 63g
Vitamin C 35mg	176%
Calcium 143mg	11%
Iron 8mg	45%
Potassium 1413mg	30%
*The % Daily Value (DV) tells you lot how much a food in a food serving contributes to a daily nutrition. 2,000 calories a day is used for general nutrition advice.

(Nutrition data is calculated using an ingredient database and should be considered an estimate.)

This tasty vegetable beef soup recipe is made with meaty soup bones and a variety of vegetables. The soup is a fabulous cold-weather meal, and the fact that it is made with beefiness shanks means information technology is piece of cake on the budget. The bones from the shanks add together flavor to the soup, but stewing beef or cubed beef chuck tin can exist used instead. For a meatier soup, add about ane/2 pound of cubed beef to the soup along with the beef shanks.

Simmer this soup on the dorsum burner or on a forest stove while you relish a snowy day with your family. The comforting soup will warm everyone upward when they come in from the cold. Serve old-fashioned vegetable beef soup with ​crusty bread or buttermilk biscuits.

"This is the perfect soup on a cold winter's day or when you're not feeling well. Slowly simmering the meat coaxes out maximum flavor, thereby fortifying the goop. Everyone in my house commented on how wonderful the kitchen smelled. I'm freezing a batch for a hereafter feel-good meal." —Diana Andrews

• 2 to iii pounds beef shanks

• 8 cups unsalted or low-sodium beefiness stock

• 3/4 cup coarsely chopped onion

• 1/4 teaspoon coarsely ground black pepper

• 1 bay leafage

• Kosher table salt, to gustation

• 2 (14.5-ounce) cans diced tomatoes

• 2 cups shredded cabbage

• one i/2 cups fresh or frozen dark-green beans cutting into i-inch pieces

• 1 1/2 cups diced potatoes

• 1 loving cup thinly sliced carrots

• iii/4 cup chopped celery

• 2 teaspoons Worcestershire sauce

• one teaspoon carbohydrate, optional

1. Gather the ingredients.

   The Spruce / Diana Rattray

2. In a big stockpot or Dutch oven, combine the beef shanks, beefiness stock, onion, pepper, bay leafage, and salt. Cover the pot and bring it to a boil over medium-high heat. Reduce the oestrus to depression, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for 3 hours, or until the meat is mostly tender.

   The Spruce / Diana Rattray

3. Remove the beef shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. Remove the meat from the bones, cut information technology into small pieces, and add it dorsum to the broth. Add the tomatoes, cabbage, dark-green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Go on to simmer for almost 45 minutes longer, or until the vegetables and meat are tender. Gustation and conform the seasonings.

   The Spruce / Diana Rattray

4. Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.

   The Bandbox / Diana Rattray

Tips

The beef shanks can be quite fatty. To eliminate excess fat, set up and cook the soup a twenty-four hours in accelerate. Refrigerate the soup in the cooking pot and skim off the fat when information technology congeals on the height. Reheat the soup over medium rut until hot.

Alternatively, you tin can melt, cool and refrigerate the beef shank broth the mean solar day before. The next day, remove the hardened fat from the surface and bring the broth to a simmer. Go along with adding the chopped beef and vegetables and go on cooking the soup.

Recipe Variations

• Beef base and water tin be used in place of the stock. For soup with a stronger beef flavor, add some beefiness goop concentrate or beefiness base before you lot add table salt, and so add salt, as needed.
• Add diced rutabaga to the soup forth with the carrots and potatoes.
• A savory garnish can make an ordinary soup await and taste extra-special. Top this vegetable beef soup with croutons, chopped chives, parsley, or grated cheese.

How to Store and Freeze

• The soup will continue for 3 days in an closed container in the refrigerator.
• This soup freezes well, then there's no need to worry that the recipe makes also much for your family. You might even want to double the recipe if you take a behemothic pot (or split it between two pots) and so you'll take plenty of soup in the freezer for the next few months. To absurd the hot soup chop-chop, pour it into a big bowl and place the bowl in a pan of ice h2o. When the soup has cooled, pour it into serving-size or larger zilch-top freezer bags or freezer containers, leaving about an inch of headspace to allow for expansion. Freeze soup for up to iii months.

How practise yous add together flavour to vegetable or beef soup?

Flavorful ingredients will lead to a flavorful soup, and so be sure to use high-quality goop or stock (homemade is best) and skillful ingredients. For extra season, add dried spices like thyme, oregano, or red pepper flakes, a trivial tomato paste, or a touch of soy sauce to your vegetable beef soup.

Rate This Recipe

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Source: https://www.thespruceeats.com/hearty-old-fashioned-vegetable-beef-soup-3051395

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