vegetable-beef soup

Name: Vegetable-Beef Soup
Cook time: 4 h
Cuisine: American
Ingredients: 3 pound(s) beef with bone; 3 quart(s) water; 2 tablespoon(s) salt; 2 teaspoon(s) worcestershire sauce; 1/4 teaspoon(s) pepper; 1 medium onion, chopped; 1 cup(s) sliced carrots; 1 cup(s) diced potatoes; 1 cup(s) chopped cabbage; 1 - turnip, peeled and cubed; 1 can(s) tomatoes; 2 teaspoon(s) parsley flakes; 1 cup(s) frozen peas; 1 cup(s) frozen green beans; 1 cup(s) frozen corn

(1 RATING)

100 Pinches 2 Photos

Teresa Malkemus

Bloomington, IN

Updated on Jun 11, 2012

Soup like my Grandma used to make. Freeze leftovers for those busy days you need a quick and easy meal.

Rate

prep time

cook time 4 Hr

method Stove Top

yield Make 6 to 8 quarts

Ingredients

3 pounds beef with bone
3 quarts water
2 tablespoons salt
2 teaspoons worcestershire sauce
1/4 teaspoon pepper
1 medium onion, chopped
1 cup sliced carrots
1 cup diced potatoes
1 cup chopped cabbage
1 - turnip, peeled and cubed
1 can tomatoes
2 teaspoons parsley flakes
1 cup frozen peas
1 cup frozen green beans
1 cup frozen corn

How To Make vegetable-beef soup

Step 1

Combine beef, water, salt, Worcestershire sauce and pepper in large kettle. Cover and simmer until meat is tender, 2½ to 3 hours. Remove meat from soup; cut from bone in small pieces and return meat to soup.

Step 2

Add remaining ingredients. Simmer until vegetables are tender, about 45 minutes.
Step 3

If desired you can add 1/3 cup rice.
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