Spring Hen’s IPA Veggie Soup

Name: Spring Hen's IPA Veggie Soup
Ingredients: 2 beef shanks (including bone); 32 oz Swanson vegetable broth (add water if needed to cover meat); 1 medium onion, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 jalapeño, seeded and diced; 1 can stewed Italian tomatoes; 1 can mixed veggies; 1 can potatoes, sliced; 1 small can whole kernel corn (extra because I like corn); 2-3 Tbsp IPA hop infused seasoning; 1/2 head cabbage, shredded

Breakfast & Brunch, Side Dish, Soup & Stew Beef, Vegetable Gluten-Free Kitchen, One Pot Meal

By Judy McMillin

A hearty and warm soup is perfect for a cold day, and with a heaping amount of Dizzy Pig’s IPA seasoning, it’ll be even better! Give Spring Hen’s IPA Veggie soup a try the next time it rains or snows in your area.

Print Recipe

Ingredients

2 beef shanks (including bone)
32 oz Swanson vegetable broth (add water if needed to cover meat)
1 medium onion, diced
2 celery stalks, diced
3 garlic cloves, minced
1 jalapeño, seeded and diced
1 can stewed Italian tomatoes
1 can mixed veggies
1 can potatoes, sliced
1 small can whole kernel corn (extra because I like corn)
2-3 Tbsp IPA hop infused seasoning
1/2 head cabbage, shredded

Directions

Sear meat in about 2 Tbsp oil.
Add broth/water to cover meat and simmer for a 2-3 hours.
Add veggies and cook for about one hour, or until meat is tender (this is how you are supposed to do it but I dump all, except for the cabbage, in and let it simmer all day).
About the last half hour, add shredded cabbage.

In This Recipe: