Beef And Vegetable Soup
|Beef shank||2 Pound (Oxtails Or Short Ribs)|
|Onion||1 , chopped|
|Carrots||2 , chopped|
|Celery stalks||2 , chopped|
|Tomatoes||1 Cup (16 tbs), diced|
|Cabbage||1 Cup (16 tbs), shredded|
|Peas||1⁄4 Pound, thawed (Fresh Or Frozen)|
|Green beans||1⁄4 Pound, frozen (Fresh Or Frozen)|
Step 1: Combine ingredients in crock cooker and cook at Low for 12 hours.
Remove beef from soup and trim meat from bones.
Dice meat and return to soup.
Step 2: Add peas and beans.
Turn heat to High and cook covered 1 1/2 to 2 hours, or continue cooking 12 more hours at Low.
If a darker broth is desired, brown the meat in a hot oven before cooking, or stir in 1 tablespoon Kitchen Bouquet or brown gravy extract before serving