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Old Fashioned Fresh Vegetable Beef Soup

Veggie.Lover's picture
  Beef shank cross cuts 3 Pound
  Water 8 Cup (128 tbs)
  Salt 4 Teaspoon
  Dried oregano 1⁄2 Teaspoon, crushed
  Dried marjoram 1⁄4 Teaspoon, crushed
  Whole black peppercorns 5
  Bay leaves 2
  Fresh ears of corn/One 10-ounce package frozen whole kernel corn 4
  Tomatoes 3 , peeled and cut up
  Potatoes 2 Medium, peeled and cubed for 2 cups
  Fresh cut green beans/1/2 of a 9-ounce package frozen cut green beans 1 Cup (16 tbs)
  Carrots 2 Medium, sliced for 1 cup
  Celery ribs 2 , sliced for 1 cup
  Onion 1 Medium, chopped for 1/2 cup

In large kettle or Dutch oven combine beef cross cuts, water, salt, oregano, marjoram, peppercorns, and bay leaves.
Bring mixture to boiling.
Reduce heat; cover and simmer for 2 hours.
Remove the beef.
Cut meat from bones; chop meat.
Strain broth; skim off excess fat.
Return broth to kettle.
Cut fresh corn from cobs.
Add the chopped meat, fresh or frozen corn, tomatoes, potatoes, green beans, carrots, celery, and onion.
Simmer, covered, for 1 hour.
Season to taste with salt and pepper.
Makes 10 to 12 servings.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4516 Calories from Fat 880

% Daily Value*

Total Fat 99 g151.7%

Saturated Fat 33.2 g166.1%

Trans Fat 0 g

Cholesterol 1064.6 mg354.9%

Sodium 8891.8 mg370.5%

Total Carbohydrates 422 g140.6%

Dietary Fiber 61.7 g246.9%

Sugars 78 g

Protein 517 g1033.5%

Vitamin A 546.3% Vitamin C 390.1%

Calcium 33.5% Iron 90.8%

*Based on a 2000 Calorie diet

Old Fashioned Fresh Vegetable Beef Soup Recipe