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Old Fashioned Fresh Vegetable Beef Soup Recipe
|Beef shank cross cuts||3 Pound|
|Water||8 Cup (128 tbs)|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Dried marjoram||1⁄4 Teaspoon, crushed|
|Whole black peppercorns||5|
|Fresh ears of corn/One 10-ounce package frozen whole kernel corn||4|
|Tomatoes||3 , peeled and cut up|
|Potatoes||2 Medium, peeled and cubed for 2 cups|
|Fresh cut green beans/1/2 of a 9-ounce package frozen cut green beans||1 Cup (16 tbs)|
|Carrots||2 Medium, sliced for 1 cup|
|Celery ribs||2 , sliced for 1 cup|
|Onion||1 Medium, chopped for 1/2 cup|
Serving size: Complete recipe
Calories 4516 Calories from Fat 880
% Daily Value*
Total Fat 99 g151.7%
Saturated Fat 33.2 g166.1%
Trans Fat 0 g
Cholesterol 1064.6 mg
Sodium 8891.8 mg370.5%
Total Carbohydrates 422 g140.6%
Dietary Fiber 61.7 g246.9%
Sugars 78 g
Protein 517 g1033.5%
Vitamin A 546.3% Vitamin C 390.1%
Calcium 33.5% Iron 90.8%
*Based on a 2000 Calorie diet
Bring mixture to boiling.
Reduce heat; cover and simmer for 2 hours.
Remove the beef.
Cut meat from bones; chop meat.
Strain broth; skim off excess fat.
Return broth to kettle.
Cut fresh corn from cobs.
Add the chopped meat, fresh or frozen corn, tomatoes, potatoes, green beans, carrots, celery, and onion.
Simmer, covered, for 1 hour.
Season to taste with salt and pepper.
Makes 10 to 12 servings.