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Beef Vegetable Soup

Submitted by: Pat from Chicago, IL


  • 1 large beef shank
  • 1 can diced tomatoes
  • 1 large onion, peeled
  • 4 large carrots, sliced
  • 2 stems celery, sliced
  • 1 clove garlic, peeled
  • 4-6 tablespoons catsup
  • 1 tablespoon beef bouillon
  • 1/2 teaspoon Pepper-Tarragon
  • 2 sprigs fresh parsley
  • 1 cup frozen peas
  • 1/4 cup pearl barley

Preparation Instructions:

Put all ingredients into a large pot and add water to cover. Cook at a simmer at least 4 hours. This recipe is great in a slow-cooker.

Based on 1 reviews

Customer Reviews

Camilla G

Wow the cooking is so simple!!!
As far as I have no slow cooker, I used my Redmond m90 multi cooker – it took me about 2 hours to make it. The taste is extremely good!


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