Beef Vegetable Soup
March 15, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (2 lbs) Cross Cut Shanks (Osso Buco)
- (2 tbsp) Oil
- (6 cups) Cold water
- (1 tsp) Salt
- (1/4 tsp) Dried thyme
- (1) Carrot, cut up
- (1) Celery stalk, cut up
- (1 small) Onion, cut up
- (5) Peppercorns
- (3) Whole cloves
- (1) Bay leaf
- (1 medium) Carrot, sliced
- (1) Celery stalk, sliced
- (1/2 medium) Onion, sliced
- (1 can (16 oz)) Whole tomatoes with juice
- (1 tsp) Dried thyme
- (1 tsp) Salt
- (1/4 tsp) Black pepper
- (2/3 cup) Barley or farro
- (1 cup) Frozen corn
- (1 cup) Frozen peas
- (1 cup) Frozen green beans
Directions
Directions for the beef and broth:
In a dutch oven, sear the beef shanks in oil. Add the water to the pot and bring it to a boil. Skim any foam off of the top, then add all of the remaining ingredients. Bring back to the boil, reduce heat, then simmer for 3 hours until beef is fall-off-the-bone tender. Remove the shanks from the pot and allow to cool. Strain the broth through cheese cloth and discard the spices and vegetables. When the beef is cool enough to handle, remove it from the bones and cut it into 1/2 inch pieces.
Directions for the soup:
Add enough water to the broth to make 5 cups of liquid. Return the beef and the liquid to the dutch oven. Add the fresh vegetables, tomatoes and juice, thyme, salt and pepper, and grains to the pot, bring to a boil and simmer for 15 minutes. Add the frozen vegetables to the soup and simmer for an additional 15 minutes or until the grains are cooked through. Adjust salt and pepper to taste and serve.
Serving Suggestion: A simple salad and a crusty loaf of bread for dunking is perfect!
