I am looking for a Vegetable Beef Soup recipe from an old Better Homes and Gardens recipe book.?

It was made with beef shank and had worcester sauce in it. Cabbage was one of the vegetables added along with potatoes, onions and carrots.





The new book does not have the same recipe.I am looking for a Vegetable Beef Soup recipe from an old Better Homes and Gardens recipe book.?
Old-Fashioned Vegetable Beef Soup





INGREDIENTS:


3 to 4 lbs beef shanks


2 tablespoons bacon drippings -- or other fat


2 quarts cold water


1 teaspoon salt


1 small onion -- chopped


1 can (15 oz) tomatoes, diced


6 sprigs parsley


5 carrots -- sliced


2 cups fresh green beans, cut


1 cup diced potatoes


1/2 cup chopped celery


1/4 cup rice or barley





PREPARATION:


Brown meat in drippings. Pour off excess fat. Cover with water; bring to the boil. Add salt and onion; simmer 2 hours. Add vegetables and rice. Simmer for about 1 hour longer. Remove meat from bone; add back to soup.


Serves 8 to 10.








Crockpot Beefy Cabbage Soup





Delicious cabbage soup with beef, cabbage, carrot, rice, celery, and tomatoes.





INGREDIENTS:


1/2 head of cabbage, chopped


1 medium onion, chopped


1 large carrot, thinly sliced


3 to 4 tablespoons rice


2 ribs celery, sliced in 1/2-inch pieces


1 teaspoon garlic powder


3 cups beef broth (can make from bouillon or base and hot water)


1 or 2 meaty soup bones or beef shanks, about 1 pound


2 cans (14 1/2 ounces each) tomatoes, diced


coarsely ground pepper





PREPARATION:


Combine all ingredients in the slow cooker/Crock Pot. Cover and cook for 8 to 10 hours on low. Taste before serving; add salt and more pepper if necessary.


Serve with biscuits or crusty bread.


Soup Recipe serves 4I am looking for a Vegetable Beef Soup recipe from an old Better Homes and Gardens recipe book.?
I love to make a vegetable beef soup. I use all of the items that you named plus the following celery, and depending on the total pot size of soup 1/2 cup of the dried vegetables or grains such as Lima beans, pearl barley and sometimes split peas. I cheat by adding a beef bouillon cube or two for flavour and a teaspoon or two of honey to remove the acidity. The dry beans add flavour as well as thicken the stock naturally. It is not from Better Homes and Gardens but basically most beef vegetable soups are similar.
Old-Fashioned Vegetable-Beef Stew





Recipe By :


Serving Size : 6 Preparation Time :0:00


Categories : Crockpot Stews


Vegetables





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 1/2 pounds Beef stew meat


1 tablespoon Beef bouillon granules


2 tablespoons Cooking oil


2 teaspoons Worcestershire sauce


2 cups Potatoes -- cubed


3/4 teaspoon dried thyme -- crushed


1 cup Carrots -- 1'; pieces


1 cup of cabbage -- 1'; pieces


1 teaspoon Salt


1 medium Onion -- wedged


1/4 teaspoon Pepper


1/2 cup Celery -- sliced


16 ounces Tomatoes; canned -- cut up


1 package Green beans -- frozen (9oz)


1 1/2 cups Water


3 tablespoons Tapioca -- quick-cooking





Cut meat into 1/2'; cubes. In a large skillet brown meat, half at a


time, in hot oil. Drain well. In crockpot, combine potatoes, carrots, cabagge.


onion, and celery. Add frozen beans, tapioca, bouillon, worcestershire


sauce, thyme, salt, and pepper. Stir in browned meat, undrained


tomatoes, and water. Cover; cook on low-heat setting for 10-12 hours or


on high-heat setting for 5-6 hours. Better Homes %26amp; Gardens New Crockery


Cookbook
Look in a better homes and Gardens recipe book and get the recipe!