Hearty Beef & Vegetable Medley Soup
This Hearty Beef & Vegetable Medley Soup is an ultimate comfort food that warms both the heart and the soul. Bursting with rich flavors and wholesome ingredients, this soup features tender beef shanks simmered with an array of colorful vegetables, including celery, carrots, and potatoes, along with a splash of diced tomatoes for a hint of acidity. Finished with a medley of frozen peas, corn, and lima beans, it offers a delightful texture and taste in every spoonful. Whether served alongside a hot skillet of cornbread or on its own, this delectable soup is perfect for chilly evenings and gatherings, making it a must-try recipe for family and friends.
N/A
Servings
229
Calories
15
Ingredients
Ingredients
Beef Shanks
6-8 lbs (Cross-cut)
Salt
To taste (For seasoning)
Celery
3 stalks (Diced)
Carrots
3 large (Diced)
Onions
2 medium (Diced)
Diced Tomatoes
1 (28 oz) can (Chopped or crushed)
Parsley
1/2 cup (Chopped)
Basil
1/2 teaspoon (Dried)
Thyme Leaves
1/2 teaspoon (Dried)
Pepper
1/2 teaspoon (Ground)
Frozen Lima Beans
1 (10 oz) package
Frozen Corn
1 (10 oz) package
Frozen Peas
1 (10 oz) package
Potato
To taste (Diced)
Sugar
1 tablespoon (optional)
Instructions
1
Approximately 3 hours before serving, in a very large kettle over high heat, combine the beef shanks and salt with 10 cups of hot water. Bring to a vigorous boil.
2
Once boiling, reduce the heat to low and carefully add the diced celery, carrots, onions, chopped tomatoes (with their juice), parsley, basil, thyme, pepper, and any diced potatoes, stirring gently to combine the ingredients.
3
Cover the pot and let the soup simmer for about 2 hours. This slow cooking will allow the flavors to meld beautifully and the beef to become incredibly tender.
4
After 2 hours, carefully remove the beef shanks from the soup. Allow them to cool slightly, then shred the meat, discarding any bones or excess fat.
5
Return the shredded beef to the pot, and stir in the frozen lima beans, corn, and peas. Optional: add sugar to taste, along with an additional 2 teaspoons of salt.
6
Continue to cook the soup for another 30 minutes, or until the frozen vegetables are tender.
7
For freezing, after cooling, portion the soup into 1-quart freezer containers, making sure to leave at least 1.5 inches of headspace for expansion. The soup can be frozen for up to 3 months.
Nutrition Information
9g
Fat
21g
Carbs
16g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Beef & Vegetable Medley Soup?
This soup is a comforting meal featuring tender beef shanks simmered with celery, carrots, potatoes, tomatoes, and a medley of frozen vegetables like peas, corn, and lima beans.
What cut of beef is best for this recipe?
The recipe calls for 6-8 lbs of cross-cut beef shanks for the best flavor and tenderness.
How long does it take to cook this beef soup?
The total cooking time is approximately 3 hours, including 2 hours of simmering for the beef and 30 minutes for the vegetables.
Is this soup freezer-friendly?
Yes, it can be frozen for up to 3 months in 1-quart containers.
How much water is needed to start the soup?
You should combine the beef shanks and salt with 10 cups of hot water in a large kettle.
What frozen vegetables are included in the medley?
The medley includes one 10 oz package each of frozen lima beans, frozen corn, and frozen peas.
How many calories are in a serving of this soup?
There are approximately 229 calories per serving.
How much protein is in each serving?
Each serving contains 16g of protein.
What amount of fat is in the Hearty Beef & Vegetable Medley Soup?
There are 9g of fat per serving.
How many carbohydrates are in a serving?
The soup contains 21g of carbohydrates per serving.
What herbs and spices are used for seasoning?
The soup is seasoned with parsley, dried basil, dried thyme leaves, salt, and ground pepper.
When do I add the frozen vegetables?
The frozen lima beans, corn, and peas are added after the beef has been shredded and returned to the pot.
Do I need to add sugar to the recipe?
Adding 1 tablespoon of sugar is optional and can be done to taste during the final 30 minutes of cooking.
What size can of tomatoes should I use?
The recipe requires one 28 oz can of diced tomatoes, which can be chopped or crushed.
What is the preparation for the beef shanks?
After simmering for 2 hours, remove the shanks, allow them to cool, shred the meat, and discard any bones or excess fat.
How many carrots and onions are needed?
You will need 3 large diced carrots and 2 medium diced onions.
Can I add potatoes to this soup?
Yes, diced potatoes can be added to taste during the initial simmer phase.
How much celery is required?
The recipe calls for 3 stalks of diced celery.
What is the recommended serving suggestion?
This soup is perfect when served alongside a hot skillet of cornbread.
How much headspace is needed when freezing the soup?
Leave at least 1.5 inches of headspace in the containers to allow for expansion during freezing.
How much parsley is used?
The recipe uses 1/2 cup of chopped parsley.
What type of basil and thyme should I use?
The recipe specifies 1/2 teaspoon each of dried basil and dried thyme leaves.
What is the first step in making the soup?
The first step is to combine the beef shanks and salt with 10 cups of hot water and bring it to a vigorous boil.
Is the soup simmered covered or uncovered?
The pot should be covered while the soup simmers for about 2 hours.
How much pepper is added to the medley?
1/2 teaspoon of ground pepper is used.
What is the total number of ingredients?
There are 15 ingredients in this recipe.
How long do the vegetables cook at the end?
The soup should cook for an additional 30 minutes after adding the frozen vegetables.
Can I use fresh tomatoes instead of canned?
While the recipe calls for canned diced tomatoes, fresh tomatoes can be substituted if you include their juice.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe, although it requires some time for simmering.
What makes the soup's flavor rich?
The combination of slow-cooked beef shanks, various herbs, and the acidity from the diced tomatoes creates a rich, melded flavor.