Vegetable Beef Soup Recipe

The first vegetable beef soup recipe listed here calls for ground beef and is done in the microwave. It's quick and easy.

The second calls for beef shanks and takes longer but is full of beef flavor.

Both are great beef soup recipes.

Microwave Vegetable Beef Soup Recipe

1/2 lb. ground beef
3/4 cup thin sliced celery
1/4 cup finely chopped onion
1 medium carrot, shredded
1 (16 oz.) can whole tomatoes, undrained, cut up
1 (14 1/2 oz.) can beef broth
3/4 tsp. Salt
1 bay leaf
1/4 tsp. dried marjoram leaves
1/8 tsp. Pepper
1/8 tsp. dried thyme leaves

Place the ground beef in a 2 quart casserole. Microwave at High for 2 to 2 1/2 minutes, or until beef is no longer pink, stirring once. Drain the fat.

Add the celery, onion and carrot. Cover and microwave at High for 3 to 4 minutes, or until vegetables are tender, stirring once.

Stir in the remaining ingredients. Re-cover and microwave at High for 10 to 12 minutes, or until hot.

Remove and discard the bay leaf.

Vegetable Beef Soup Recipe

3 lb. beef shank
1 (1 pt. 2 oz.) can tomato juice
1/3 cup chopped onion
4 tsp. Salt
2 tsp. Worcestershire sauce
1/4 tsp. chili powder
2 bay leaves
1 (1 lb.) can tomatoes (2 cups)
1 cup diced celery
1 (8 3/4 oz.) can whole kernel corn
1 cup sliced carrots
1 cup diced potatoes
1 (10 oz.) pkg. frozen lima beans

Combine the beef shanks, tomato juice, onion, seasonings and 6 cups water in a soup kettle or Dutch oven. Cover and simmer for 2 hours.

Cut the meat from the beef shanks into large cubes. Strain the beef broth and skim off any excess fat. Add the beef and vegetables to the beef broth, cover and simmer for 1 hour.

This vegetable beef soup recipe will make 8 to 10 generous servings.