Homemade Vegetable Beef Soup With Soup Bone

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

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Diet Facts
Servings: 8
Amount per serving
Calories	435
% Daily Value*
Total Fatty 11g	fifteen%
Saturated Fatty 4g	xx%
Cholesterol 133mg	44%
Sodium 805mg	35%
Total Sugar 19g	7%
Dietary Fiber 5g	xviii%
Total Sugars 7g
Protein 63g
Vitamin C 35mg	176%
Calcium 143mg	xi%
Iron 8mg	45%
Potassium 1413mg	30%
*The % Daily Value (DV) tells you how much a nutrient in a nutrient serving contributes to a daily nutrition. 2,000 calories a solar day is used for general diet advice.

(Diet information 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 common cold-weather meal, and the fact that it is made with beef shanks means information technology is like shooting fish in a barrel on the budget. The bones from the shanks add together flavor to the soup, but stewing beef or cubed beef chuck can exist used instead. For a meatier soup, add about 1/two pound of cubed beef to the soup along with the beef shanks.

Simmer this soup on the back burner or on a forest stove while you relish a snowy twenty-four hours with your family. The comforting soup will warm everyone up 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 flavour, thereby fortifying the broth. Everyone in my house commented on how wonderful the kitchen smelled. I'thou freezing a batch for a future experience-good repast." —Diana Andrews

• 2 to 3 pounds beef shanks

• 8 cups unsalted or low-sodium beef stock

• iii/4 cup coarsely chopped onion

• 1/4 teaspoon coarsely ground blackness pepper

• 1 bay leafage

• Kosher salt, to taste

• 2 (fourteen.five-ounce) cans diced tomatoes

• 2 cups shredded cabbage

• ane 1/two cups fresh or frozen light-green beans cut into 1-inch pieces

• i 1/2 cups diced potatoes

• i cup thinly sliced carrots

• 3/4 cup chopped celery

• 2 teaspoons Worcestershire sauce

• ane teaspoon carbohydrate, optional

1. Assemble the ingredients.

   The Spruce / Diana Rattray

2. In a large stockpot or Dutch oven, combine the beefiness shanks, beef stock, onion, pepper, bay leafage, and salt. Cover the pot and bring it to a boil over medium-high heat. Reduce the estrus 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 basic, cut it into pocket-size pieces, and add it back to the goop. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and carbohydrate, if using. Continue to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Taste and arrange 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 tin can be quite fat. To eliminate excess fat, gear up and cook the soup a twenty-four hours in advance. Air-condition the soup in the cooking pot and skim off the fat when information technology congeals on the top. Reheat the soup over medium heat until hot.

Alternatively, you can cook, absurd and air-condition the beef shank broth the day earlier. The next day, remove the hardened fat from the surface and bring the broth to a simmer. Proceed with calculation the chopped beef and vegetables and continue cooking the soup.

Recipe Variations

• Beef base and h2o tin can be used in place of the stock. For soup with a stronger beef flavor, add some beefiness broth concentrate or beef base before you add together table salt, and then add common salt, equally needed.
• Add diced rutabaga to the soup along with the carrots and potatoes.
• A savory garnish tin can make an ordinary soup await and gustation extra-special. Top this vegetable beefiness soup with croutons, chopped chives, parsley, or grated cheese.

How to Store and Freeze

• The soup will keep for 3 days in an airtight container in the refrigerator.
• This soup freezes well, so in that location's no demand to worry that the recipe makes too much for your family. Y'all might even want to double the recipe if you have a behemothic pot (or split it between ii pots) so you'll have plenty of soup in the freezer for the adjacent few months. To cool the hot soup quickly, pour it into a big basin and place the basin in a pan of ice h2o. When the soup has cooled, cascade it into serving-size or larger zip-tiptop freezer bags or freezer containers, leaving almost an inch of headspace to allow for expansion. Freeze soup for upwards to three months.

How do y'all add flavor to vegetable or beefiness soup?

Flavorful ingredients will pb to a flavorful soup, then exist sure to use loftier-quality broth or stock (bootleg is all-time) and skilful ingredients. For extra flavor, add dried spices similar thyme, oregano, or red pepper flakes, a little tomato paste, or a bear on of soy sauce to your vegetable beef soup.

Charge per unit This Recipe

I don't similar this at all. Information technology'south not the worst. Certain, this will do. I'm a fan—would recommend. Astonishing! I love it! Thanks for your rating!

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

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