This simple beef and vegetable soup recipe made with soup bones makes for a deeply rich and flavorful soup that is hearty and full of nutrition. It’s a budget-friendly way to feed the whole family in a delicious way!
1 Tbsp olive oil
1–1.5 lb beef soup bones
1 medium yellow onion, diced
2 garlic cloves, minced
1 1/2 c celery, diced
64 ounces vegetable broth
14.5 oz can diced tomatoes
1 tsp apple cider vinegar
2 c mixed frozen vegetables (my blend included carrots, peas, corn, and green beans)
1 1/2 tsp Italian seasoning
1 bay leaf
salt and pepper
Heat a large soup pot of medium high heat. Add the olive oil. Salt and pepper the beef bones, then sear each side, roughly 4 minutes per side.
Reduce heat to medium. Add a splash of broth to the pot. Then add the onion, garlic, and celery and saute until fragrant, about 3-4 minutes.
Add the remainder of the broth, the tomatoes, vegetables, apple cider vinegar, Italian seasonings, and bay leaf.
Bring to a boil, then reduce to a simmer. Let simmer, covered, for 60 minutes.
Turn off heat. Remove beef bones. Discard the bones and cut beef into bite-sized pieces, discarding the fatty bits. Return the beef pieces to the soup.
Remove bay leaf and stir well. Add salt and pepper as needed. Serve with cornbread.