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Microwave Vegetable Soup

Microwaverina's picture
Ingredients
  Beef shanks 4
  Water 6 Cup (96 tbs)
  Beef bouillon cubes 4
  Canned whole tomatoes 16 Ounce (1 can)
  Tomato sauce 16 Ounce (1 can)
  Carrots 4 , sliced
  Celery stalks 4 , sliced
  Onions 2 Large, cut into bite sized chunks
  Salt 2 Teaspoon
  Pepper 1 Teaspoon
  Italian seasoning 1 Teaspoon
  Canned corn 12 Ounce (1 can)
  Frozen green beans 9 Ounce (1 package)
Directions

GETTING READY
1. Take a 3-quart casserole; add beef shanks, water, beef bouillon cubes, tomatoes, tomato sauce, carrots, celery stalks, onions, salt, pepper, and Italian seasoning.
2. Wrap the casserole using a plastic.
3. Dip the probe into liquid.

MAKING
4. In a microwave oven, place the casserole and cook on a setting of HIGH (9) and then on HEAT and HOLD for 2 hours by setting the temperature at 190°F, until the meat starts detaching from bones.
5. Add green beans and corn towards the last 30 minutes of cooking.
6. Take out bay leaf before serving.

SERVING
7. Serve the vegetable soup hot with freshly baked bread.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Interest: 
Everyday, Healthy
Servings: 
16

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