Old-Fashioned Vegetable Beef Soup
From crabhappychick 15 years ago
- 180 minutes to make
- Serves 12
I love to smell this simmering on the stove in the fall and winter. Takes me right back to my childhood!
Ingredients
- 2 tablespoons olive oil shopping list
- salt and pepper, to taste - I like to use Jane's Crazy salt & Hot Shot shopping list
- 1 pound beef shank crosscut, this is with the bone shopping list
- 1/2 pound chuck, cut into small pieces shopping list
- 3 stalks celery, with leaves, diced shopping list
- 1/2 pound carrots, chopped shopping list
- 1 large onion, chopped shopping list
- 1/2 head of cabbage, chopped shopping list
- 6 cloves garlic, minced shopping list
- 12 cups water shopping list
- 2 pounds mixed vegetables, frozen, "for soup" variety shopping list
- 1 pound canned tomatoes, diced shopping list
- 2 tablespoons beef soup base shopping list
How to make it
- Heat oil in soup pot, season both sides of shanks and chuck and brown on both sides. Remove from pot.
- Add onion, celery, carrots, cabbage, and garlic and cook until slightly softened. Add shanks and chuck back into pot. Cover with water, cover with lid, bring to a boil, then lower to medium and simmer for 4 or 5 hours.
- Remove bones from pot. If meat isn't already in shreds, break up. Add frozen veggies, tomatoes, beef base and simmer for about half an hour. Taste and adjust seasonings.
- May add cooked gluten-free noodles.
People Who Like This Dish 5
- ttaaccoo Buffalo, NY
- Losyanya Nowhere, Us
- henrie Savannah, GA
- elsbeth Anchorage, AK
- morninlite Kalamazoo, MI
- crabhappychick Pittsburgh, PA
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The Rating
Reviewed by 2 people-
Oh Boy this sounds like mine, it is so good and your right it smells so good cooking. Brings back childhood memories for me also. You got my 5
henrie
in Savannah loved it
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