Vegetable Beef Soup

Vegetable Beef Soup
Vegetable Beef Soup

I made this soup with beef bones we had left from a roast beef.  It is a great way to use up any vegetables that you have also!

It takes a little time, so it is perfect for a chilly day when you are just hanging out at home.

Serve it with some crusty bread!

You can use fresh, frozen, or canned vegetables.

Vegetable Beef Soup


2 lbs. beef bones
6 cups water
1 teaspoon salt
2 carrots, divided
2 stalks celery, divided
2 onions, chopped (1 cup, divided)
1 cup corn
2 cups potatoes
1 can diced tomatoes (14 oz.)
1 cup cut green beans
1 cup peas
¼ teaspoon pepper


1.  Add beef bones, water, salt, 1 carrot chopped, 1 celery stalk chopped, and ½ cup onion to a large pot.  Heat to boiling.  Reduce heat to low, cover and simmer for 3 hours.

2. Remove bones and vegetables from broth; skim fat.  If there is meat on the bones, remove, chop and return to broth.

2.  Add remaining ingredients to broth.  Heat to boiling.  Reduce heat, cover and simmer 30 minutes or until vegetables are tender.

Makes 4 2½-cup servings

This recipe was adapted from my favorite cookbook Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th Ed.)

Vegetable Beef Soup

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