Beef Vegetable Soup is a delicious, hearty beef vegetable soup with preparation time simplified by the use of canned stewed tomatoes, onion soup mix and frozen mixed vegetables.

Beef Vegetable Soup Prep Time: 15 min
Cook Time: 3 hours
Ready In: 3 hours, 15 min

Servings: 10

1 medium Beef Shank Bone with 1 lb meat
2½ qt Water
2 medium Bay Leaves
1/3 cup Celery Leaves, chopped
¼ cup Fresh Parsley, chopped
1 tsp “Lite” Salt
½ tsp freshly Ground Black Pepper
1 oz Onion Soup Mix (1 envelope)
1 can Stewed Tomatoes (15 oz)
1 pkg Frozen Mixed Vegetables (10 oz)
1 cup Potatoes, peeled, diced,
1 cup Celery, sliced

Remove any fat from the beef. In a large, covered soup pot, simmer the beef bone with meat in water with bay leaves, celery leaves, parsley, salt, pepper, and onion soup mix until meat is tender, about 2½ hours.
Remove the bone, meat and bay leaves. Chill broth and remove any fat. Cut meat into bite size pieces and return to broth. Discard bone and bay leaves. Add tomatoes, frozen vegetables, potatoes and celery. Cover and simmer for 25 minutes. Serve hot.

Tips & Notes
The fat found in bone marrow is one of the most nutrient and calorically rich sources of food available on the planet. The marrow, abundantly found in the shank bone, has a savory and full-bodied taste that can often be referred to as “meat butter” which makes sense when you taste how it melts in your mouth.
This high fatty food is many times overlooked or disregarded, but truth is it’s easily digestible and packed with healthy fats and vitamins that shouldn’t be ignored.
To ensure the fat is of the best quality, look for shank bones that are from 100 percent grass fed cows. If that is difficult, try for organic.
Even if the shank bones are not on display ask the butcher if there are leftovers in the back.
The center cut of the shank holds the most marrow. If you have a butcher cut the bones for you, ask for them trimmed approximately three inches in length. The smaller length increases surface area to the water and helps release more nutrients into the broth.
Following are three ways to prepare the bones.
It is popular to roast or boil the marrow bones. Roast 3-inch bones in the oven at 400 degrees F for about 20 minutes or until the marrow is fully cooked through. Browning the bones first will help improve the flavor of a bone broth.
You also can just choose to boil them in a large soup pot that will provide bone broth for a week. The meat, fat, bone and cartilage help to make a rich gelatinous broth.
Boil the bones till the marrow is cooked through which takes about 10 to 20 minutes (depending on the thickness of your bones).
You can store the rest of the marrow in the refrigerator; just reheat in some broth when you’re ready to eat.

Nutritional Information Per Serving
Calories: 106
Total Fat: 2.5g
Cholesterol: 30mg
Sodium: 310mg
Total Carbohydrates: 8.6g
Protein: 12g


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Filed under: Recipes for Diabetics

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