Beef Vegetable Soup
Source of Recipe
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Recipe Introduction
Serve with cornbread.
List of Ingredients
6-8 lbs cross-cut beef shanks
salt
3 stalks celery, diced
3 large carrots, shredded
2 medium onions, diced
1 (28 ounces) can tomatoes, chopped or crushed
1/2 cup chopped parsley
1/2 teaspoon basil
1/2 teaspoon thyme leaves
1/2 teaspoon pepper
1 can kidney beans
1 (10 ounces) package frozen corn
1 (10 ounces) package frozen peas
potatoes, diced (however many you like)
1 tablespoon sugar (optional)
Recipe
1. About 3 hours before serving: In a very large kettle over high heat, heat beef shanks, 2 tblsp.
2. salt 10 cups hot water to boiling.
3. Reduce heat to low; add remaining ingredients except frozen vegetables and potatoes.
4. Cover; Simmer for 2 hours.
5. I remove the meat at this point and shred it and get rid of the bones.
6. (You don't have to do this, it's just my preference).
7. Stir in frozen vegetables, a tablespoon of sugar or less to taste and 2 teasp of salt; cook 30 minutes or until vegetables are tender.
8. To Freeze: Cut meat from the bones (if you haven't already) and discard.
9. Put soup into 1-quart freezer containers, leaving at least 1-1/2 inches head space for expansion.
10. Freezes up to 3 months.
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