{soups-salads-and-salad-dressings} Old-Fashioned Beef-Vegetable Soup

 

This is from the Betty Crocker website...

 

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Old-Fashioned Beef-Vegetable Soup

 

PREP TIME 45 Min

TOTAL TIME 4 Hr

SERVINGS 14

 

3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces

10 cups water

3 tablespoons beef-flavor instant bouillon

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme leaves

2 dried bay leaves

4 cups vegetable juice

3 cups cubed potatoes (3 medium)

3 cups coarsely chopped cabbage

2 cups frozen small whole onions (from 16-oz bag)

2 cups cubed peeled rutabaga (1 1/2 medium)

2 cups Green Giant® frozen cut green beans (from 1-lb bag)

4 medium carrots, sliced (2 cups)

3 medium stalks celery, sliced (1 1/2 cups)

1 In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.

2 Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.

3 Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.

4 Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

 

Serving soup to a crowd? Put the soup in a slow cooker to keep it warm and set up a buffet so guests can serve themselves.

 

 ~@~@~@~@~@~
Rhonda in Missouri
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