Vegetable Beef With Corn Soup
|Vegetable oil||2 Tablespoon|
|Beef shanks/Oxtails||1 1⁄2 Pound (1 Inch Thick, Meaty Crosscuts)|
|Carrots||6 Large, peeled and sliced to make 3 cups|
|Celery stalks||4 , sliced to make 2 cups|
|Yellow onions||2 Medium, coarsely chopped to make 2 cups|
|Garlic||3 Clove (15 gm), minced|
|Cold water||12 Cup (192 tbs)|
|Canned crushed tomatoes||56 Ounce (2 Cans Of 28 Ounce Each)|
|Salt||1 Teaspoon (Or To Taste)|
|Black pepper||1⁄2 Teaspoon|
|Dried oregano||1 Teaspoon|
|Thyme leaves||1 Teaspoon|
|All purpose potatoes||2 Medium, peeled and diced to make 2 cups|
|Parsnips||2 Medium, peeled and diced to make 1 1/2 cups|
|White turnips||3 Medium, peeled and diced 1/2 cup|
|Green beans||1 Pound, trimmed, cut into bite-size pieces|
|Fresh corn kernels||1 1⁄2 Cup (24 tbs)|
|Fresh peas||1 Cup (16 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
1. ln an 8-quart stockpot, heat the oil over moderately high heat. Add the beef shanks and cook, turning frequently, for 10 minutes or until browned. Transfer the shanks to a plate.
2. Add the carrots, celery, onions, and garlic to the stockpot and saute for 15 minutes or until tender. Stir in the water, tomatoes, salt, pepper, oregano, marjoram, and thyme.
3. Return the shanks to the pot, raise the heat to high, and bring to a boil. Lower the heat and simmer, uncovered, for 2 1/2 hours or until the meat is tender, stirring and skimming the surface occasionally. Using a slotted spoon, transfer the beef shanks to a cutting board. When cool enough to handle, cut the meat into bite-size pieces and return to the soup. Discard the bones.
4. Add the potatoes, parsnips, turnips, and green beans and simmer, uncovered, for 10 minutes. Stir in the corn and peas and simmer 5 minutes longer or until the vegetables are tender. Stir in the parsley.