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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Vegetable Beef Soup Recipe

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This recipe for Vegetable Beef Soup is from The Beck Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 beef shank about 3 pounds
3 pounds small beef bones
4 quarts water
28 ounces canned tomatoes
1 ½ cups chopped onion
1 tablespoon worcestershire sauce
1 tablespoon italian seasoning
1 teaspoon celery salt
1 teaspoon salt or more to taste
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 ½ cups shredded cabbage
1 ½ cups chopped carrot
1 cup chopped celery
1 ½ cups green beans
1 ½ cups corn
1 ½ cups okra
1 cup diced potato
2 bay leaf
4 ounces alphabet pasta
chopped parsley
Directions:
Directions:
Brown beef in large pot, remove and brown onions. Return beef to pot; add bones, water, tomatoes, bay leaves, cabbage and seasonings. Simmer about 3 hours; remove beef and bones; add vegetables boil 10 minutes add pasta and boil 10 minutes more. Add beef and garnish with parsley.

or: Brown beef; then onions add bones, water, bay leaves. Simmer 3 hours. Remove beef and bones; strain broth and remove fat. Return broth to pot add tomatoes, spices and 1 cup chopped onion and cabbage. Simmer 30 minutes. Add remaining vegetables and boil 10 minutes, add pasta and boil 10 min. Add beef and parsley

 

 

 

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