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Old Fashioned Vegetable Beef Soup Recipe

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"This soup was very tasty and flavorful on a cold winter day. I used short ribs and frozen cubed hash browns for the potatoes (do not need to cook as long and less prep time)...."
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Servings:
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Ingredients
  • 2 pounds meaty soup bones, short ribs or oxtail (in segments)
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder (optional)
  • 2 tablespoons oil
  • 3 large carrots
  • 3 stalks celery
  • 1 large onion
  • 2 large potatoes
  • 1/2 pound green beans
  • 4 cups chopped tomatoes, canned or fresh
  • 1 tablespoon chopped fresh herbs of choice, or 1 teaspoon dried (optional)
Container: large pot with lid
Directions
PREP
30 mins
COOK
2.25 hrs
READY IN
3 hrs
  • Trim excess fat from soup bones. Mix salt, pepper, paprika and garlic powder; rub all over meat.
  • Heat oil (or some of the trimmed fat) in soup pot and brown meat over medium heat. While meat browns, chop onion, one of the carrots and one celery rib. Add to meat when its about finished browning.
  • Add 6 cups water and adjust heat to maintain a simmer. Cover and cook until meat is tender, about 2 hours.
  • Add herbs (if using) and remaining vegetables, cut into bite-size pieces. Simmer until potatoes are tender, 20 - 30 minutes. Taste soup and add salt and pepper as needed. Scoop out soup bones and discard, returning all edible meat to the pot. If soup seems fatty, let stand until fat rises to surface and skim it off. (If time allows, chill soup and lift off solidified layer of fat.)
This hearty, economical, old favorite has flavor unequalled by any ready-made version - well worth the time it takes. Cooking the meat on the bone adds a step to the process but provides a richer, deeper flavor. Amount and variety of vegetables can be varied to suit preference and availability. Reheats well - and tastes even better the next day.
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old fashioned vegetable beef soup

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Reviewed By: 's Review:
"This soup was very tasty and flavorful on a cold winter day. I used short ribs and frozen cubed hash browns for the potatoes (do not need to cook as long and less prep time). My husband and son loved it especially with baguette bread to soak up the broth."
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