Beef and Vegetable Soup 2 Recipe

  • 3 pounds beef shank or soup bone
  • 6 cups water
  • 1 quart tomato juice
  • 1 onion, chopped
  • 1 cup celery, finely diced
  • 4 teaspoons Salt
  • 1/2 teaspoon pepper
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon chili powder
  • 2 bay leaves
  • 1 cup carrots, sliced thin
  • 2 cups potatoes, diced
  • 2 cups corn
The day before, put beef shank or roast in a dutch oven. Cover with water and bring to a boil. Simmer until meat is very tender. Cool completely, refrigerating overnight.

Remove meat from water and skim off fat. Cut meat into small pieces and return to pot. Add tomato juice, onion, celery, salt, pepper, Worcestershire sauce, chili powder, bay leaves. Simmer one hour.

Add vegetables and simmer another hour or until vegetables are tender. Remove bay leaves before serving.

NOTE: Wonderful when served with homemade bread!

Similar Recipes
Old Fashioned Vegetable Beef Soup
Rating of 5 out of 5.0 stars
chopped fresh herbs of choice
chopped tomatoes
garlic powder
green beans
Slow Cooker Vegetable Beef Soup
Rating of 4 out of 5.0 stars
beef bouillon granules
beef broth
chicken broth
Slow Cooker Italian Vegetable Beef Soup
bay leaves
beef broth
black pepper
fresh green beans

Beef and Vegetable Soup 2 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved, RecipeTips.com