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

Spring Hen’s IPA Veggie Soup

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
  • 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


  1. Sear meat in about 2 Tbsp oil.
  2. Add broth/water to cover meat and simmer for a 2-3 hours.
  3. 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).
  4. About the last half hour, add shredded cabbage.