(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This old-fashioned vegetable beef soup might not be fancy, but it is a flavorful, satisfying soup that will please and delight the entire family. This recipe makes a big batch, but the leftovers won't go to waste; the soup is even better the next day!

Beef shanks, which are sometimes called "soup bones," add excellent flavor to soups and stews. Beef shanks usually offer a generous amount of meat. If the bones are not meaty, add a pound of diced beef chuck or round and sear it along with the beef shanks.

The soup is versatile as well. Feel free to add some other vegetables to the soup if you'd like. Add frozen peas or mixed vegetables about 30 minutes before the soup is ready. Or add some diced rutabaga and parsnips along with the carrots and potatoes.

If you use beef stock instead of water, try to use unsalted or low-sodium, and taste the stock before you add salt.