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Beef-Vegetable Soup

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Beef vegetable soup is a filling and savory soup made with beef and chopped vegetables. Cooked over low heat, the beef vegetable soup is filled with cabbage, celery, carrots and potatoes flavored with beer and hot pepper sauce. This beef soup is best served with breadsticks as a filling snack.
  Lamb shank bones/Meaty beef 6
  Cooking oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped
  Hot pepper sauce 3 Drop
  Canned beer 12 Ounce (1 Can, Use Dark Type)
  Canned tomatoes 12 Ounce (One Can, 1 Pound)
  Potatoes 2 , cut into cubes
  Carrots 2 , sliced
  Cabbage 1⁄2 Cup (8 tbs), chopped
  Celery 1 , chopped
  Salt To Taste
  Pepper To Taste

Brown meat on all sides in small amount of cooking oil.
Add onion; saute until transparent.
Drain off excess oil.
Add enough water to cover meat; add salt, pepper, hot pepper sauce and beer.
Bring to a boil; reduce heat and simmer for 2 hours.
Remove meat; cut off bones.
Return to kettle with tomatoes.
Add potatoes, carrots, cabbage and celery in desired amounts.
Bring to boiling point.
Reduce heat and simmer, covered, until vegetables are tender.

Recipe Summary

Side Dish

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Beef-Vegetable Soup Recipe