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Beef And Vegetable Soup

Canadian.Recipes's picture
Ingredients
  Beef shank crosscuts 4 Pound
  Water 3 Quart
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Chopped celery 1 Cup (16 tbs)
  Celery salt 2 Tablespoon
  Salt 1 Tablespoon
  Black pepper 1 Teaspoon
  Bay leaf 1
  Diced potato 1 Cup (16 tbs) (1 Medium Sized)
  Sliced carrots 1 Cup (16 tbs) (3 Medium-Sized)
  Packaged precooked rice 1⁄2 Cup (8 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)
  Canned tomatoes 19 Ounce
Directions

Put meat into a 6-quart kettle; cover with water.
Add onion, celery, celery salt, salt, pepper, and bay leaf.
Simmer, covered, 2 to 3 hours, or until meat is almost tender.
Remove from heat.
Remove shank bones and cut meat into small pieces.
Return meat to liquid.
Add potato and carrots.
Cover and simmer 10 to 15 minutes.
Add rice and continue cooking about 15 minutes, or until vegetables are tender.
Add parsley and tomatoes to soup; heat thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Everyday
Servings: 
8

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