Beef Bone and Vegetable Soup



2 t olive oil
1 onion, chopped
2 celery stalks
3 carrots, peeled and sliced
4 cloves garlic
1 recipe Beef Bone Stock (6 cups)
2 (15 oz) cans diced tomatoes
1 T fresh parsley, chopped
1 parmesan rind
1/2 t oregano
1 t garlic powder
1 bay leaf
Two shakes of crushed red pepper flakes, or more to taste
4 medium red potatoes
12 oz cut or snapped green beans
Cooked beef from the bones that made the stock
Additional salt and pepper to taste

Alternative ingredient: use store bought stock and cut leftover roast or steak into small pieces and add it to the soup.


Add the 2 t of olive oil, onions, celery, and carrots to the pot. Sauté until the onions soften. Then add the minced garlic and sauté for two more minutes.

Add the stock to the pot, stir to deglaze.

Add the canned tomatoes, chopped parsley, parmesan rind, garlic powder, oregano, bay leaf, potatoes, and green beans to the soup.

If your stock was fresh made, trim all the edible meat off the bones and add to the soup along with the accumulated juices. Discard the bones and fat.

Stir well and cook for one hour, covered with the lid slightly tilted to vent, on a nice low simmer. Cook until the veggies are softened and the stock is flavorful.

Taste and adjust the flavors to your liking – more hot pepper flakes, salt, ground black pepper, or more garlic may be just the thing for you.

Serve with no knead easy to make Three Cheese Bread.

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