Old Fashion Vegetable Soup
Author: Randazzo
Recipe type: Soup
Serves: 6-8
Ingredients
- 1. 2-3 lbs. beef shanks
- 2. 3 tsp. salt
- 3. ¼ tsp. thyme leaves or marjoram leaves
- 4. 6 peppercorns or ¼ tsp. pepper
- 5. 2 whole allspice
- 6. 2 cubes or 2 tsp. beef bouillon
- 7. 1 bay leaf
- 8. 2 qts. (8 c.) water
- 9. 2 med. potatoes, peeled and cubed
- 10. 2 stalks celery, sliced
- 11. 2 med. carrots, sliced
- 12. 1 sm. onion, chopped
- 13. 16 oz. can (2 c.) tomatoes, undrained
- 14. 12 oz. can (1½ c.) whole kernel corn, drained, if desired
- 15. 1 Rhutabaga or 2 med. kolirabi or 2 med. turnips (optional)
Instructions
- In large saucepan or Dutch oven, combine first 8 ingredients. Simmer covered, 2½ to 3 hours or until meat is tender.
- Remove beef shank, peppercorns, allspice and bay leaf
- Cut meat from bones and return to soup.
- Add remaining ingredients, simmer covered, 30 minutes or until vegetables are tender.
