Hearty Beef Summer Vegetable Soup
Submitted by susiey
Hearty beef summer vegetable soup with fresh tomatoes, corn, lima beans, and cabbage. Slow-simmered soup with tender beef chunks and garden vegetables.
YIELD
12 servingsPREP
15 minCOOK
3 hrsREADY
3 hrsThis hearty beef summer vegetable soup is a stick-to-your-ribs meal that transforms fresh garden vegetables and beef into pure comfort.
Beef chunks and a cracked knuckle bone simmer for 3-4 hours until fall-apart tender, creating a rich, beefy broth. Fresh tomatoes, lima beans, corn cut straight from the cob, and cabbage pile in for the final 30 minutes.
The result is a bowlful of summer’s best vegetables swimming in deep, meaty broth that tastes like it took all day to make (because it did).
Pro Tips
- Ask your butcher for a cracked beef knuckle bone for extra flavor
- Add vegetables in stages so everything finishes tender at the same time
- Skim fat from the surface before serving for a cleaner taste
- Soup tastes even better the next day as flavors meld
Ingredients
Directions
- Place beef and beef knuckle in soup pot.
Add the water, tomatoes, salt, pepper, red pepper, bay leaf, and onion.
Bring to a boil, then lower heat, partially cover the pot, and let the mixture simmer for 3 to 4 hours, or until the meat is very tender.
- Remove knuckle bone and bay leaf.
Add celery, carrots, potato, lima beans, and cabbage.
Continue to simmer about 30 minutes.
Add corn and continue to cook until all vegetables are tender.
- Cool slightly, remove surface fat, then reheat and serve.
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