Go Back
–+ servings

Old-Fashioned Vegetable Soup

No ratings yet
Print
Total Time: 3 hours
Servings: 8

Ingredients

  • 2 1/2 lb  beef sirloin
  • 8 cups  water
  • 4 cubes  instant beef bouillon
  • 1 1/2 teaspoons  salt
  • 1 teaspoon  pepper
  • 1/2  teaspoon  dried thyme leaves
  • 1 dried bay leave
  • 6 whole allspice
  • 1/4 cup  ketchup
  • 16 oz.  chopped canned tomatoes
  • 2 large  potatoes, peeled and cubed
  • 3 cups  coarsely chopped cabbage
  • 1 cup  frozen small whole onions
  • 3 medium carrots, sliced

Instructions

  • In 8-quart stockpot or Dutch oven, combine first nine ingrediets.
  • Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
  • Remove beef, allspice and bay leaves from broth. Skim and discard fat from broth. When meat is cool enough to handle, cut into bite-size pieces.
  • Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.