Beef And Vegetable Soup
|Beef shank crosscuts||4 Pound|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Celery salt||2 Tablespoon|
|Black pepper||1 Teaspoon|
|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|
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.