Joyce's Vegetable Beef Soup
- Ready In:
- 2hrs
- Ingredients:
- 21
- Yields:
-
1 pot
- Serves:
- 10
ingredients
- 1 1⁄2 lbs lean beef chuck roast, cubed
- 1⁄2 lb beef shank, with bone
- flour
- 3 tablespoons butter
- 48 ounces tomato juice
- 28 ounces crushed tomatoes
- 32 ounces beef stock
- 2 cups hot water
- 3 turnips, peeled and diced
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1⁄2 green cabbage head, chopped
- 2 garlic cloves, chopped
- 2 bay leaves
- 1 tablespoon sugar
- 2 1⁄2 teaspoons seasoning salt, 'Janes Krazy Mixed-Up Seasonings' brand
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon ground cloves
- 1 lb frozen mixed vegetables
directions
- Salt and pepper meat. Shake in a bit of flour. Melt butter in large pot. Brown meat well on all sides.
- Add all remaining ingredients except frozen veggies.
- Bring to boil. Reduce heat. Cover and simmer 2 hours.
- Add frozen veg. Simmer another 30-60 minute
- Remove bone and bay.
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RECIPE SUBMITTED BY
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