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Hearty Vegetable Soup

American.foodie's picture
Ingredients
  Beef shanks 3 Pound, cracked
  Water 8 Cup (128 tbs)
  Beef flavor instant bouillon/9 beef-flavor bouillon cubes 3 Tablespoon
  Bay leaves 2
  Canned whole tomatoes 28 Ounce, undrained (1 Can)
  Pared sliced carrots 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs), chopped
  Thyme leaves 1 Teaspoon
  Uncooked elbow macaroni 1 Cup (16 tbs)
  Sliced zucchini 2 Cup (32 tbs)
Directions

In large kettle or Dutch oven, combine shanks, water, bouillon and bay leaves.
Bring to a boil; simmer covered 1 1/2 hours or until meat is tender.
Remove shanks and bay leaves; cut meat into cubes.
Discard bongs.
Cool stock; skim fat from surface.
Add meat, tomatoes, carrots, celery, onion and thyme; simmer covered 20 minutes.
Add macaroni and zucchini.
Cook 10 minutes longer or until tender.
Refrigerate leftovers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday
Servings: 
12

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