Beef And Vegetable Soup
|Center shank shin bone with meal left on||4 Pound|
|Cracked pepper||1 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Celery stalks||2 Large, cut thin, crosswise|
|Onion||1 Medium, cut radially in thin pieces|
|Frozen mixed vegetables||10 Ounce (1 Package)|
|White turnip/1/2 cup cauliflower florets||1 Medium, pared and diced|
|Yellow summer squash/2 small yellow summer squash||1 Large, peeled and thinly sliced|
|Potato||1 Large, peeled and diced|
|Carrots||2 , pared and sliced 1/4 inch thick|
|Canned italian style peeled tomatoes||28 Ounce (Two 14 Ounce Cans)|
Place shank, water, salt, pepper, mustard, paprika, oregano, celery and onion in a 5-quart, enameled, iron pot.
Bring to boil, cover, and simmer over low fire for 4 hours or until meat is done and loosened from the bone.
Take meat from broth, removing all bone, fat and gristle.
Set aside to cool while adding turnips, squash, potato, carrots and tomatoes to simmering broth.
Add more spice if individual taste desires at this point.
Return meat to broth in small hunks.
Cook 1 hour or more.