Old-Fashioned Vegetable Soup

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

One sublime formula for a cold winter’s day includes a roaring fire on the hearth, a kettle of freshly made soup and convivial friends. Hearty soups are among the easiest of dishes to prepare; also they abound in nourishment and have superb flavor. They make excellent luncheon dishes served with a crusty loaf and butter, a green salad and some cheese.


  • pounds shin of beef
  • 1 beef knuckle bone, cracked
  • 4 quarts water
  • cups(one 20-ounce can) tomatoes
  • 2 garlic cloves, minced (optional)
  • 1 tablespoon salt
  • ¼ teaspoon peppercorns
  • 1 dried Spanish hot red pepper
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 4 parsley sprigs
  • 2 cups chopped onions
  • 2 cups diced celery
  • 2 cups chopped cabbage
  • 2 cups diced carrots
  • ½ cup diced turnip
  • ½ cup diced parsnip
  • 1 medium potato, diced
  • 1 package (10 ounces) frozen cut green beans
  • ½ package (10-ounce package) frozen baby lima beans
  • ½ package (10-ounce package) frozen whole-kernel corn


  1. Place the shin and knuckle bone in a large kettle. Add the water, tomatoes, garlic and salt and bring to a boil. Tie the peppercorns, red pepper, bay leaf, thyme and parsley loosely in cheesecloth. Add to the meat. When the mixture is again boiling, lower the heat, cover, and let simmer for three hours or longer, until the meat falls from the bones.

  2. Remove the shin, knuckle bone and cheesecloth bag of herbs.

  3. Return the broth to boiling and add all the vegetables. Simmer gently, covered, for about forty minutes, until all the vegetables are tender.

  4. Skim off excess fat. If desired, add the meat from the shin. Reheat and serve piping hot.

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