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Vegetable Beef With Corn Soup

Western.Chefs's picture
  Vegetable oil 2 Tablespoon
  Beef shanks/Oxtails 1 1⁄2 Pound (1 Inch Thick, Meaty Crosscuts)
  Carrots 6 Large, peeled and sliced to make 3 cups
  Celery stalks 4 , sliced to make 2 cups
  Yellow onions 2 Medium, coarsely chopped to make 2 cups
  Garlic 3 Clove (15 gm), minced
  Cold water 12 Cup (192 tbs)
  Canned crushed tomatoes 56 Ounce (2 Cans Of 28 Ounce Each)
  Salt 1 Teaspoon (Or To Taste)
  Black pepper 1⁄2 Teaspoon
  Dried oregano 1 Teaspoon
  Marjoram 1 Teaspoon
  Thyme leaves 1 Teaspoon
  All purpose potatoes 2 Medium, peeled and diced to make 2 cups
  Parsnips 2 Medium, peeled and diced to make 1 1/2 cups
  White turnips 3 Medium, peeled and diced 1/2 cup
  Green beans 1 Pound, trimmed, cut into bite-size pieces
  Fresh corn kernels 1 1⁄2 Cup (24 tbs)
  Fresh peas 1 Cup (16 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)

1. ln an 8-quart stockpot, heat the oil over moderately high heat. Add the beef shanks and cook, turning frequently, for 10 minutes or until browned. Transfer the shanks to a plate.
2. Add the carrots, celery, onions, and garlic to the stockpot and saute for 15 minutes or until tender. Stir in the water, tomatoes, salt, pepper, oregano, marjoram, and thyme.
3. Return the shanks to the pot, raise the heat to high, and bring to a boil. Lower the heat and simmer, uncovered, for 2 1/2 hours or until the meat is tender, stirring and skimming the surface occasionally. Using a slotted spoon, transfer the beef shanks to a cutting board. When cool enough to handle, cut the meat into bite-size pieces and return to the soup. Discard the bones.
4. Add the potatoes, parsnips, turnips, and green beans and simmer, uncovered, for 10 minutes. Stir in the corn and peas and simmer 5 minutes longer or until the vegetables are tender. Stir in the parsley.

Recipe Summary

Difficulty Level: 
Cook Time: 
35 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 497 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.2%

Saturated Fat 3.9 g19.3%

Trans Fat 0 g

Cholesterol 37.4 mg12.5%

Sodium 665.9 mg27.7%

Total Carbohydrates 68 g22.6%

Dietary Fiber 18.1 g72.5%

Sugars 8.1 g

Protein 29 g58.2%

Vitamin A 218.4% Vitamin C 94.1%

Calcium 18.5% Iron 37.3%

*Based on a 2000 Calorie diet

Vegetable Beef With Corn Soup Recipe