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anthee’s vegetable beef soup

(1 rating)
Recipe by
Kathy Stewart
China Grove, NC

I fell in love with this delicious soup when I had it at my best friends home. Its well worth the time it takes to make it.!!! Enjoy!!

(1 rating)
yield 4 -6

Ingredients For anthee’s vegetable beef soup

  • 3 lb
    beef shank crosscuts
  • 2
    bay leaves, dried
  • 1 Tbsp
  • 1 tsp
    oregano, dried
  • 1/2 tsp
    marjoram, dried
  • 1.4 tsp
  • 10 oz
    corn kernels, frozen (1 pkg)
  • 1 can
    stewed tomatoes (cut-up)
  • 1 1/2 c
    potatoes, peeled, cubes
  • 1 c
    green beans, fresh or frozen
  • 1 c
    carrot, sliced
  • 1 c
    celery, sliced
  • 1/2 c
    onion, chopped

How To Make anthee’s vegetable beef soup

  • 1
    In a large Dutch oven or kettle (heavy pot) combine meat, bay leaves, salt, oregano, marjoram, pepper, and 8 cups water. Bring to a boiling; reduce heat. Cover and simmer for 2 hours.
  • 2
    Remove meat. When cool enough to handle, cut meat off bones and coarsely chop. Discard bones.
  • 3
    Strain broth through a large sieve or colander lined with 2 layers of cheesecloth (I don’t do this). Skim fat and return broth to kettle. (If I have time I will chill broth until the fat is congealed on top and just scrap it off.
  • 4
    Stir in meat, corn, tomatoes, potatoes, beans, carrots, celery, and onion. Return to boiling; reduce heat. Cover and simmer about 30 minutes or till vegetables are crisp-tender. Discard bay leaves.
  • 5

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