Beef-Vegetable Soup: The Best Beef-Vegetable Soup Recipe from Cook'n

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I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

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	Beef-Vegetable Soup

Serves: 6

6 servings (1 1/2 cups)
Prep: 20 min
Cook: 3 hr 30 min

Print this Recipe

   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 spices
   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

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1. 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.

2. 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.

3. 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.

TO MAKE AHEAD: Cook beef bones and water one day. Refrigerate separately. The next day, skim fat from broth, and continue with Step 2.

To freeze, cool soup 30 minutes. Place in 2-quart freezer container. Freeze no longer than 2 months. About 35 minutes before serving, remove lid from freezer container; place container upside down in 2-quart microwavable casserole. Cover and microwave on Medium (50%) 25 minutes; remove container. Break up and stir. Cover and microwave on Medium about 20 minutes longer, stirring 2 or 3 times, until hot.

Mary Elaine W. shares her Recipe "Soups, like this one, became one of my favorite foods because it went down so easily. Other favorites: fruit cocktail, grapes, plums, watermelon, frozen pops and gelatin."

FOOD for THOUGHT
If your body weight is getting too low, you probably need more calories. One way to increase the calorie content of a recipe is by adding heavy cream. Cream, butter and margarine are easy high-calorie additions for soups, stews, sauces and gravies.

NUTRITION FACTS: High in iron, potassium and vitamins A and C; good source of fiber
1 Serving: Calories 330 (Calories from Fat 155); Fat 17g (Saturated 7g); Cholesterol 75mg; Sodium 1090mg; Potassium 860mg; Carbohydrate 26g (Dietary Fiber 4g); Protein 22g % DAILY VALUE: Vitamin A 88%; Vitamin C 18%; Calcium 6%; Iron 20%; Folic Acid 14%; Magnesium 12% DIET EXCHANGES: 1 Starch, 2 High-Fat Meat, 2 Vegetable

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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