Fresh Vegetable Beef Soup
|For beef broth|
|Beef shank cross cuts||1 1⁄2 Pound|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Onion||1 , peeled and cut in quarters|
|Garlic||1 Clove (5 gm), peeled (Small Ones)|
|Bay leaf||1 Small|
|Thyme leaves||3⁄4 Teaspoon|
|Beef bouillon cubes||2|
|Salt||1 1⁄2 Teaspoon|
|For soup vegetables|
|Sliced celery||3⁄4 Cup (12 tbs)|
|Peeled sliced carrots||3⁄4 Cup (12 tbs)|
|Chopped cabbage||1 1⁄2 Cup (24 tbs)|
|Fresh green beans||1 Cup (16 tbs), cut into 1 inch pieces|
|Potatoes||2 Large, pared and cut in 1-inch cubes|
|Whole kernel corn||3⁄4 Cup (12 tbs) (Fresh / Frozen)|
|Tomatoes||2 , peeled and chopped|
1. For broth, put meat and butter into a 4-quart glass casserole. Cover with an all-glass lid. Cook in microwave oven 6 minutes at HIGH, or until meat starts to brown; stir once. Add remaining ingredients for broth. Cook covered 8 to 10 minutes at HIGH, or until mixture boils.
2. Stir broth. Cook covered in microwave oven 60 minutes at SIMMER, or until meat is fork-tender; stir occasionally. Remove from oven.
3. Put celery, carrot, cabbage, green beans, potato and corn into a 2-quart glass casserole. Add 1 cup broth. Cover with an all-glass lid or plastic wrap. Cook in microwave oven 8 to 10 minutes at HIGH, or until tender; stir twice.
4. Remove meat from broth and cut meat into pieces. Add to broth along with cooked vegetables, salt and tomatoes; stir. Cook covered in microwave oven 10 minutes at SIMMER; stir once.