The Beef Vegetable Soup in this recipe is really for a beef consommé but I turn it into a really hearty beef vegetable soup. I serve it with angel hair pasta and the vegetables that I cooked with the beef. For me this is soup!

Beef Vegetable Soup

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Course: Soup
Cuisine: Hungarian
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Degree of Difficulty : Easy
Servings: 8 people


  • 1 beef shank
  • 5-10 whole black pepper corns
  • 1 whole parsnip peeled and cut in thirds
  • 1 whole carrot peeled and cut in thirds
  • 1 stalk celery cut in thirds
  • 1 bunch fresh parsley tied with string
  • 1/2 onion peeled and cut in half
  • 2 cloves garlic peeled
  • 2 32 oz container beef broth
  • 2-3 nests angel hair (capellini) uncooked, broken into 2 in lengths


  • Gather all ingredients before starting recipe.
  • Place beef shank in the bottom of a soup pot, top with celery, sliced carrot, parsnip, bunch of parsley, onion, pepper corns, garlic cloves.
  • Cover with beef stock and bring to a boil, then reduce to a simmer and cook for 2 hours.
  • When the soup is done and the beef shank is tender, remove the beef shank and cut/shred the beef into small bite sized pieces, strain the soup and reserve carrots, parsnips and celery and cut into chunks and break angel hair pasta into 2-3 inch lengths.
  • Bring water in a small sauce pan to a boil and cook pasta according to package directions.
  • When the pasta is cooked, add a little cold water to stop the cooking and place a small mound in the center of a soup bowl.
  • Top the pasta with cooked beef and vegetables.
  • Finally, ladle the broth around the vegetables and serve piping hot.

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