Beefy Vegetable Soup

  • Yield: 16 servings


2pounds extra-lean stewing beef, cubed
1pound cross-cut beef shank, cubed
6quarts water
-- Salt and pepper to taste
1large onion, chopped
1cup chopped celery
1-- (16-ounce) package frozen corn
1-- (16-ounce) package frozen cut green beans
1-- (16-ounce) package baby carrots
2-- (28-ounce) cans no-salt-added whole tomatoes, mashed with their juices
2-- bay leaves
1-- (8-ounce) package small shell pasta


  1. In a very large pot, place the stewing beef, beef shank and 6 quarts of water.  Season with salt and pepper.  Bring to a boil and boil 1 1/2 hours over medium heat.  Add the onion and celery and cook 30 minutes.  Add the corn, green beans, carrots, tomatoes, and bay leaves.  Continue cooking for 30 minutes.  Add the pasta and cook until the pasta is done and meat is tender, about 10 to 15 minutes.  Remove the bay leaves before serving.  Season to taste.  Makes 16 cups.

Nutritional Info *per serving

  • Calories 223
  • Fat 4.7g
  • Saturated Fat 1.6g
  • Cholesterol 41mg
  • Sodium 81mg