Anthee’s Vegetable Beef Soup

Anthee’s  Vegetable Beef Soup Recipe

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Kathy Stewart


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 vote


3 lb
beef shank crosscuts
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(s)
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


  • 1In 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.
  • 2Remove meat. When cool enough to handle, cut meat off bones and coarsely chop. Discard bones.
  • 3Strain 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.
  • 4Stir 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.
  • 5ENJOY!

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About Anthee’s Vegetable Beef Soup

Course/Dish: Beef, Beef Soups, Vegetable Soup
Other Tag: Healthy