Old Fashioned Fresh Vegetable Beef Soup
|Beef shank cross cuts||3 Pound|
|Water||8 Cup (128 tbs)|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Dried marjoram||1⁄4 Teaspoon, crushed|
|Whole black peppercorns||5|
|Fresh ears of corn/One 10-ounce package frozen whole kernel corn||4|
|Tomatoes||3 , peeled and cut up|
|Potatoes||2 Medium, peeled and cubed for 2 cups|
|Fresh cut green beans/1/2 of a 9-ounce package frozen cut green beans||1 Cup (16 tbs)|
|Carrots||2 Medium, sliced for 1 cup|
|Celery ribs||2 , sliced for 1 cup|
|Onion||1 Medium, chopped for 1/2 cup|
In large kettle or Dutch oven combine beef cross cuts, water, salt, oregano, marjoram, peppercorns, and bay leaves.
Bring mixture to boiling.
Reduce heat; cover and simmer for 2 hours.
Remove the beef.
Cut meat from bones; chop meat.
Strain broth; skim off excess fat.
Return broth to kettle.
Cut fresh corn from cobs.
Add the chopped meat, fresh or frozen corn, tomatoes, potatoes, green beans, carrots, celery, and onion.
Simmer, covered, for 1 hour.
Season to taste with salt and pepper.
Makes 10 to 12 servings.