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Beef and Garden Vegetable Soup

Prep Time: 30 minutes || Cook Time: 300 minutes || Total: 330 Minutes
Servings: 6-8 || Yields:

Ingredients

  • 2 - 2/12 lbs meaty beef shank crosscuts
  • 2 medium carrots, bias sliced
  • 2 medium celery stalks, sliced
  • 1 large potato, peeled and cubed
  • 1 cup coarsely chopped cabbage
  • 1/3 cup coarsely chopped onion (1 small)
  • 3 cups water
  • 2 cups tomato juice
  • 2 tablespoons instant beef bouillon granules
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder
  • 2 bay leaves

Directions

  1. Cut meat into 1'' cubes reserving bones and trimming off fat
  2. In a slow cooker, place the carrots, celery, potato, cabbage, onion, beef and beef bones. Add the remaining ingredients.
  3. Cover and cook on low heat setting for 8-10 hours or on high setting for 4-5 hours. Discard bones and bay leaves and skim off fat.

Notes

Recipe source: Better Homes and Gardens - bhg.com
Categories: Beef, Slow cooker, Soups and stews
Tags: Beef shank crosscuts, Carrot, Celery, Potato, Cabbage, Tomato juice, Bay leaves