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Hearty Beef And Vegetable Soup
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Hearty Beef And Vegetable Soup Ingredients
1 tb Oil
12 c Water
2 lb
Beef
shanks with bone in
1 cn (19oz)
tomato
es; chopped
2
Onion
s; chopped
1 tb
Salt
3
Carrot
s; peeled & chopped
4 c
Cabbage
; finely shredded
2
Celery
stalks including
3
Potato
es; peeled & diced, up
4 Cloves
garlic
; minced
1/3 c Fresh
parsley
; chopped
1/2 ts
Pepper
Instructions for Hearty Beef And Vegetable Soup
Here is a great soup recipe from the Montreal Gazette from last winter. The good thing is that you can vary the ingredients according to what you have on hand. (3/4 cup barley or tiny dry pasta shells instead of potatoes) (cauliflower and/or green beans can replace some of the cabbage) In a large stock pot, heat oil & brown beef on both sides until nicely colored. Transfer to a plate. Add onions, carrots, celery, garlic & pepper. Cook 8 minutes or until softened. Return meat to pan & add water, tomatoes & salt. Bring to a boil, reduce heat & simmer, covered for at least 1 1/2 hours or until beef is tender. Remove shanks from pot with a slotted spoon. Cut meat from the bone, chop, & return to the soup. Add cabbage, potatoes & parsley & simmer, covered, 30 minutes more. Adjust seasoning to taste. All you need now is a huge bowl, a spoon & a loaf of crusty bread on the side!! Posted to JEWISH-FOOD digest by "leah perez"
on Oct 04, 1998, converted by MM_Buster v2.0l.
Main Ingredient:
Soup
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Beef
Cabbage
Carrot
Celery
Garlic
Onion
Parsley
Potato
Salt
Tomato
Lunch
for
flavor
and
categorization
This was so much better than the canned version. It warmed us up as the weather turned colder.
promfh
on Nov 26 2007 6:40AM
Total Time: 3:00
Active time: 0:45
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