AuthorHeather WallaceCategorysOupDifficultyBeginnerWarm up this winter with this delicious vegetable beef soup.
Scoop a few ladles into a large mug and cuddle up on the couch in your favorite fuzzy pajamas and watch a movie with your favorite person.
This is a recipe that came straight from my grandmother which guarantees that it's good! She is one of the best cooks that I know one of the people who taught me to cook. I have very fond memories of her making this soup...and to me the holidays are all about making recipes that have been handed down. Even though this soup is good any time of the year, especially in the fall with fresh veggies from the garden; but it's cold outside and it's snowed every day this week. I crave something that will unthaw my fingers and toes from the winter chill.
I used a combination of fingerling potatoes in red, yellow and blue for color and variety but you can use any potato you have on hand. This recipe takes a good 3 hours to simmer but it is a very easy soup to make. Basically, let it simmer, chop up the meat and veggies and throw it back in the pan and let it simmer again...that's it! It makes a lot but it's so good that you will eat it all- it reheats very well.
Heat 2 tablespoons of olive oil in a large dutch oven over medium heat, add a 1-3 lbs beef shank seasoned with salt and pepper; lightly sear on both sides.
Add 1/3 cup of chopped onion, 2 cups of tomato juice, 6 cups of water, 1/2 teaspoon garlic powder, 4 teaspoons of salt, 1/4 teaspoon of dried basil, 2 bay leaves, 1/4 teaspoons of chili powder and 2 teaspoons of Worcestershire sauce.
Reduce heat to low and simmer covered for 2 hours.
After simmering carefully remove beef shank from pan and cut meat from the bone.
Skim fat from the broth and return the meat to the pan.
Stir in 14-ounce can of diced tomatoes, 1 can of drained corn, 1 can of drained green beans, 1 cup of chopped celery, 1 cup of chopped carrots, and 1 cup of chopped potatoes.
Cover and simmer for another hour.
Remove bay leaves and serve hot.
Ingredients
Directions
Heat 2 tablespoons of olive oil in a large dutch oven over medium heat, add a 1-3 lbs beef shank seasoned with salt and pepper; lightly sear on both sides.
Add 1/3 cup of chopped onion, 2 cups of tomato juice, 6 cups of water, 1/2 teaspoon garlic powder, 4 teaspoons of salt, 1/4 teaspoon of dried basil, 2 bay leaves, 1/4 teaspoons of chili powder and 2 teaspoons of Worcestershire sauce.
Reduce heat to low and simmer covered for 2 hours.
After simmering carefully remove beef shank from pan and cut meat from the bone.
Skim fat from the broth and return the meat to the pan.
Stir in 14-ounce can of diced tomatoes, 1 can of drained corn, 1 can of drained green beans, 1 cup of chopped celery, 1 cup of chopped carrots, and 1 cup of chopped potatoes.
Cover and simmer for another hour.
Remove bay leaves and serve hot.