Vegetable beef soup [3-1/2 hours]
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Cross Cut Beef Shanks |
| 8 | cups | Water |
| 3 | Cloves Garlic (finely chopped) | |
| 1 | large | Onion (caorsely chopped) |
| 1 | teaspoon | Salt |
| 3 | cups | Tomato Juice |
| 1 | teaspoon | Thyme |
| 8 | mediums | Mushrooms |
| 5 | Carrots (coarsely sliced) | |
| 1 | teaspoon | Fresh Ground Black Pepper |
| 1 | Bay Leaf | |
| 1 | Carrot (finely chopped) | |
| 1 | Stalk Celery (broken into three pieces, with leafs | |
| 4 | Beef Bouillon Cubes | |
| 3 | Stalks Celery (chopped) | |
| 2 | Potatoes (one inch cubes) | |
| 1 | cup | Each, Fresh or Frozen |
| Peas, Corn & Green Beans | ||
Directions
GROUP_A
GROUP_B
Brown beef in bottom of dutch oven over medium-high heat. Add water and bring to a boil. Skim foam. Add all remaining Group "A" ingredients,cover and bring to gentle boil. Cook for approximately three hours. Remove from heat. Strain liquid; discard all solids except the beef. Remove all lean meat from bones, cube and return to broth. Except for the potatoes, add all Group "B" ingredients and simmer for 20 minutes. Add the potatoes during the last 10 minutes. Skim excess fat before serving (easiest when soup has been refrigerated).
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