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Vegetable Beef Soup

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“This is a hearty soup that I love to serve with a great crusty bread.”
READY IN:
3hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the first nine ingredients in a large soup kettle.
  2. Cover and simmer for two hours.
  3. Strain broth and skim off excess fat.*
  4. Cut meat from bones into large cubes. Discard bones, return meat to broth.
  5. Add celery, carrots and potatoes; cover and simmer for 30-40 minutes.
  6. Add fresh or frozen corn and peas, cook an additional 5-10 minutes.
  7. *I cool the strained broth, covered in the kettle, till the fat solidifies; then scoop it off the top! Often, I will do this much of the soup a day in advance, then finish it with the vegetables the following day.

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