Vegetable/Beef Soup

Preparation info
  • Makes about

    6 quarts

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Recipe for this “like mother used to make” soup provides 6 quarts. Freeze some for days you’re away at noon


  • 3 lbs. shin beef with bone
  • 3 qts. water
  • 2 tblsp


  • Combine beef, water, salt, Worcestershire sauce and pepper in large kettle. Cover and simmer until meat is tender, 2½ to 3 hours. Remove meat from soup; cut from bone in small pieces and return meat to soup.
  • Add remaining ingredients. Simmer until vegetables are tender, about 45 minutes.