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Vegetable Beef Soup


A tasty vegetable beef soup recipe, made with meaty soup bones and vegetables.


  • beef soup bones with meat (shanks), 2 pounds
  • 7 cups water
  • 1 can (10 1/2 ounces) condensed beef broth
  • 1 teaspoon salt
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 1/4 teaspoon coarsely ground pepper
  • 1 bay leaf
  • 2 cans (14.5 ounces each) diced tomatoes
  • 2 cups shredded cabbage
  • 1 cup thinly sliced carrots
  • 1 1/2 cups fresh cut green beans, or frozen
  • 1 1/2 cups diced raw potato
  • 1 teaspoon sugar
  • 2 teaspoons Worcestershire sauce


Cut meat into small cubes, discarding excess fat. Put in a large stockpot with the bones, water, broth, salt, onions, celery, pepper, and bay leaf. Cover and simmer for 3 hours. Add remaining ingredients; simmer 45 minutes longer, or until vegetables are tender. Taste and adjust seasonings. Remove bay leaf and serve.
Makes about 3 quarts.

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