Old Fashioned Beef With Vegetable Soup
|Meaty beef shank bone||2 Pound (1 piece)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Barley||1⁄2 Cup (8 tbs)|
|Sliced carrots||2 Cup (32 tbs)|
|Chopped tomatoes||1 Quart|
|Chopped parsley||2 Tablespoon|
Combine the shank bone, 3 quarts water, salt and pepper in a large kettle and bring to a boil.
Simmer for 3 hours, then remove the bone and add the remaining ingredients.
Bring to a boil and pour immediately into hot sterilized pint jars.
Place lids and rings on the jars and tighten.
Process for 1 hour and 15 minutes at 10 pounds pressure in a pressure cooker.
Cooked macaroni may be added to the canned soup.
Bring to a boil and simmer for 5 minutes, then serve.