Hearty Old Fashioned Vegetable Beef Soup

What You’ll Need

• 2 lbs beef soup bones with meat 

• 7 cups water

• 1 (10.5 oz) can condensed beef broth (or 3 cups homemade stock + 5 cups water)

• 1 tsp kosher salt

• ¾ cup yellow onion, chopped

• ¾ cup celery, chopped

• ¼ tsp coarse ground black pepper

• 1 bay leaf

• 2 (14.5 oz) cans diced tomatoes

• 2 cups cabbage, shredded

• 1 cup carrots, thinly sliced

• 1 ½ cups green beans, fresh or frozen, cut into 1–2" pieces

• 1 ½ cups potatoes, diced

• 1 tsp sugar

• 2 tsp Worcestershire sauce

Let’s Cook

1. Start the Broth
   Cut the meat from the bones into small cubes, trimming excess fat. Add meat, bones, water, condensed beef broth (or homemade stock + water), salt, onion, celery, pepper, and bay leaf to a large stockpot. Cover and bring to a gentle simmer. Cook for 3 hours, skimming any foam that rises to the top.

2. Add Vegetables
   Stir in diced tomatoes, cabbage, carrots, green beans, potatoes, sugar, and Worcestershire sauce. Simmer uncovered for 45 minutes more, until vegetables are tender and flavors meld together.

3. Finish & Serve
   Remove bay leaf. Taste and adjust seasonings as needed. Ladle into bowls and serve warm with crusty bread for dipping.