Hearty beef and vegetable soup

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Oil
2 pounds Beef shanks with bone in
2 Onions; chopped
3 Carrots; peeled & chopped
2 Celery stalks including leaves; chopped
4 Cloves garlic; minced
½ teaspoon Pepper
12 cups Water
1 can (19oz) tomatoes; chopped
1 tablespoon Salt
4 cups Cabbage; finely shredded
3 Potatoes; peeled & diced, up to 4
⅓ cup Fresh parsley; chopped

Directions

Here is a great soup recipe from the Montreal Gazette from last winter. The good thing is that you can vary the ingredients according to what you have on hand.

(¾ cup barley or tiny dry pasta shells instead of potatoes) (cauliflower and/or green beans can replace some of the cabbage) In a large stock pot, heat oil & brown beef on both sides until nicely colored. Transfer to a plate. Add onions, carrots, celery, garlic & pepper.

Cook 8 minutes or until softened. Return meat to pan & add water, tomatoes & salt. Bring to a boil, reduce heat & simmer, covered for at least 1½ hours or until beef is tender. Remove shanks from pot with a slotted spoon.

Cut meat from the bone, chop, & return to the soup. Add cabbage, potatoes & parsley & simmer, covered, 30 minutes more. Adjust seasoning to taste.

All you need now is a huge bowl, a spoon & a loaf of crusty bread on the side!!

Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Oct 04, 1998, converted by MM_Buster v2.0l.

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