Mom and Micki's Beef Shank Vegetable Soup


This beef shank is simmered in this soup recipe with fire-roasted tomatoes, carrots, and potatoes until it falls off the bone. My mom and I wanted soup on a cold day, so we took another recipe and re-made it into this one. Delicious!

close up view of Beef Shank Vegetable Soup with potatoes, carrots and celery, in a spoon
Prep Time:
15 mins
Cook Time:
1 hr 50 mins
Additional Time:
15 mins
Total Time:
2 hrs 20 mins
1 soup


  • 5 quarts water

  • 4 pounds beef shanks

  • 1 (14.5 ounce) can diced fire-roasted tomatoes

  • ¼ large onion, chopped

  • 1 clove garlic, crushed

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 2 bay leaves

  • ½ pound carrots, peeled and cut into chunks

  • 2 potatoes, cut into chunks

  • 1 green bell pepper

  • 1 sprig parsley


  1. Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.

  2. Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.


Substitute cilantro for the parsley if preferred.

Nutrition Facts (per serving)

336 Calories
15g Fat
17g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 336
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 29%
Cholesterol 79mg 26%
Sodium 532mg 23%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 33g
Vitamin C 29mg 147%
Calcium 73mg 6%
Iron 4mg 24%
Potassium 779mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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