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Hearty Vegetable Soup

Ingredients
  Cross cut beef shanks 2 Pound
  Salt 1 Tablespoon
  Worcestershire sauce 1 1⁄2 Teaspoon
  Pepper 1 Dash
  Dried parsley flakes 2 Teaspoon
  Onion 1 Medium, chopped
  Frozen cut green beans 10 Ounce, thawed (1 Package)
  Chopped celery 1 Cup (16 tbs)
  Sliced pared carrots 1 Cup (16 tbs)
  Diced peeled potatoes/Turnips 1 Cup (16 tbs)
  Canned whole tomatoes 16 Ounce (1 Can)
Directions

Combine all ingredients in crock pot.
Add water to cover barely (about 2 cups); stir well.
Cover and cook on low setting for 12 to 18 hours (on high setting for 5 to 7 hours).
Before serving, remove meat and bones; cut meat into bite size pieces and stir into soup.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Equipment: 
Crock Pot
Dish: 
Soup
Ingredient: 
Vegetable

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3.88
Average: 3.9 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2343 Calories from Fat 539

% Daily Value*

Total Fat 60 g92.4%

Saturated Fat 21.2 g105.9%

Trans Fat 0 g

Cholesterol 709.8 mg236.6%

Sodium 7325.2 mg305.2%

Total Carbohydrates 110 g36.7%

Dietary Fiber 29.5 g118%

Sugars 25 g

Protein 325 g650%

Vitamin A 509.2% Vitamin C 155.7%

Calcium 58.6% Iron 107.6%

*Based on a 2000 Calorie diet

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Hearty Vegetable Soup Recipe