BEEF-VEGETABLE SOUP

Beef-Vegetable Soup image

This creamy beef and veggies soup is perfect for a filling dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h50m

Yield 6

Number Of Ingredients 15

Previous Next

Ingredients

2 tablespoons vegetable oil
2 pounds beef shank cross-cuts or soup bones
1 medium onion, sliced (1 cup)
6 cups cold water
1 teaspoon salt
1 dried bay leaf
1 tablespoon pickling spice
1 can (10 1/2 ounces) condensed beef broth
2 medium potatoes, cubed (2 cups)
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
2 cups shredded cabbage
1/2 cup ketchup
1 can (15 ounces) sliced beets, drained, cut in half
3/4 cup whipping (heavy) cream

Steps:

Heat oil in 4-quart Dutch oven over medium heat. Cook beef and onion in oil until beef is brown on both sides. Add water; heat to boiling. Skim foam from broth. Stir in salt, bay leaf and pickling spice; reduce heat. Cover and simmer 3 hours.
Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth; discard vegetables and seasonings. Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth.
Add enough canned broth to broth from beef to measure 5 cups. Return broth and beef to Dutch oven. Stir in potatoes, carrots, celery, cabbage, ketchup and beets. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender. Cool 10 minutes. Stir in whipping cream.

Nutrition Facts : Calories 330, Carbohydrate 26 g, Cholesterol 75 mg, Fiber 4 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1090 mg