Old-Fashioned Beef-Vegetable Soup

Name: Old-Fashioned Beef-Vegetable Soup
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 14
Cuisine: Global
Ingredients: 3 Tbsps beef-flavor instant bouillon; 1 kilograms meaty cross-cut beef shank bones, cut into 3-inch pieces; 710 milliliters coarsely chopped cabbage; 473 milliliters medium carrots, sliced; 355 milliliters medium stalks celery, sliced; 2 dried bay leaves; 473 milliliters Green Giant® frozen cut green beans (from 1-lb bag); 473 milliliters frozen small whole onions (from 16-oz bag); 1 teaspoons pepper; 710 milliliters cubed potatoes (3 medium); 473 milliliters cubed peeled rutabaga (1 1/2 medium); 2 teaspoons salt; 1 teaspoons dried thyme leaves; 946 milliliters vegetable juice; 2 liters water

You can never have too many soup recipes, so give Old-Fashioned Beef-Vegetable Soup A mixture of onions, beef-flavor instant bouillon, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and dairy free diet. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

In 8-quart stockpot or Dutch oven, place beef bones and water.

Ingredients you will need

Beef Bone

Water

Equipment you will use

Dutch Oven

Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.

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.

Ingredients you will need

Bay Leaves

Bouillon

Pepper

Thyme

Meat

Salt

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.

Ingredients you will need

Bay Leaves

Beef Bone

Broth