A tasty vegetable beef soup recipe, made with meaty soup bones and vegetables. The soup is loaded with vegetables, making it a fabulous cold weather meal.

Total: 3 hrs 55 min

Prep: 10 min

Cook:  3 hrs 45 min

Yield:  10 to 12 Servings


  • 2 pounds beef soup bones (with meat, shanks)
  • 7 cups water
  • 1 can/10 1/2 ounces condensed beef broth (or homemade beef stock*)
  • 1 teaspoon salt
  • 3/4 cup onion (chopped)
  • 3/4 cup celery (chopped)
  • 1/4 teaspoon pepper (coarsely ground)
  • 1 bay leaf
  • 2 14.5-ounce cans tomatoes (diced)
  • 2 cups cabbage (shredded)
  • 1 cup carrots (thinly sliced)
  • 1 1/2 cups green beans (fresh cut or frozen)
  • 1 1/2 cups potato (diced, raw)
  • 1 teaspoon sugar
  • 2 teaspoons Worcestershire sauce

Steps to Make It

  1. Cut meat into small cubes, discarding excess fat. Put in a large stockpot with the bones, water, broth, salt, onions, celery, pepper, and bay leaf. Cover and simmer for 3 hours.

  2. Add remaining ingredients; simmer 45 minutes longer, or until vegetables are tender. Taste and adjust seasonings.

    1. Remove bay leaf and serve.

    2. Makes about 3 quarts.

    *If you use homemade stock, use 3 cups of broth and 5 cups of water.


    Recipe Courtesy of The Spruce Eats



    Photo - Donald Erickson


Written by JT Eberly

More stories

Oven Brisket

A moist slice of brisket with a perfect smoke ring is the mark of a grill master, but lets face it we don't all have 12+ hours to smoke a brisket low and slow.   The following recipe is great when you want that smoky deliciousness, but only have a few hours.

Easy Cornbread and Sausage Thanksgiving Dressing

I've always liked to use cornbread in my stuffing over traditional breadcrumbs, so over the years I adapted this recipe from a variety of cornbread...