Hearty Old-Fashioned Vegetable Beef Soup
A hearty, vegetable-loaded soup featuring meaty beef bones, perfect for a one-pot cold-weather meal.
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Instructions
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In a large pot, combine beef shanks, 8 cups beef stock, 3/4 cup onion, 1/4 teaspoon black pepper, 1 bay leaf, and salt to taste.
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Bring the mixture to a boil over medium-high heat. Reduce heat to low, skim any foam, and simmer partially covered for 3 hours, or until the beef is mostly tender.
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Remove beef shanks from the soup, skim excess fat, then remove meat from bones, cut into small pieces, and return the meat to the broth.
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Add 2 cans diced tomatoes, 2 cups shredded cabbage, 1 1/2 cups green beans, 1 1/2 cups diced potatoes, 1 cup sliced carrots, 3/4 cup chopped celery, 2 teaspoons Worcestershire sauce, and 1 teaspoon sugar (if using).
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Continue to simmer for 45 minutes more, or until the vegetables and meat are tender. Taste and adjust seasonings.
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Remove the bay leaf and serve hot.