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Beef And Vegetable Soup

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Ingredients
  Center shank shin bone with meal left on 4 Pound
  Water 2 Quart
  Salt 2 Teaspoon
  Cracked pepper 1 Teaspoon
  Dry mustard 1⁄8 Teaspoon
  Paprika 1⁄8 Teaspoon
  Oregano 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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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