Old-Fashioned Beef-Vegetable Soup

Prep Time: 45 minutes

Cook Time: 3 hours, 15 minutes

Total Time: 4 hours

Yield: 14

Old-Fashioned Beef-Vegetable Soup

You have to try our mouth watering Old-Fashioned Beef-Vegetable Soup


  • 3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces
  • 10 cups water
  • 3 tablespoons beef-flavour instant bouillon
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • ½ 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 Green Giant™ frozen cut green beans (from 1-lb bag)
  • 4 medium carrots, sliced (2 cups)
  • 3 medium stalks celery, sliced (1 1/2 cups)


  • 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.
  • 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.
  • 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.
  • Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.
  • Courtesy of http://www.bettycrocker.com/recipes/old-fashioned-beef-vegetable-soup