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Vegetable Beef Soup

Hearty dump soup


In a stock pot boil one or two beef shanks and 2-3 pounds of good quality beef cut into bite-sized pieces with fat trimmed off.  Skim off the fat that rises to the top.
Add the following vegetables, cut up:  new potatoes, onions, leeks, turnips, parsnips, carrots, celery, parsley and two large cans of diced tomatoes. Sometimes I add corn and okra. You can add or subtract vegetables to your taste. Also add salt and pepper.
Add beef broth and beef bouillon to increase the flavor. I always add the Better than Boullion paste.
Boil it all for 1-2 hours, adding more broth if needed. Serve over noodles. The flavor gets better sitting in the refrigerator over several days.