Hearty Beef And Vegetable Soup

Hearty Beef And Vegetable Soup Ingredients

1 tb Oil	12 c Water
2 lb Beef shanks with bone in	1 cn (19oz) tomatoes; chopped
2 Onions; chopped	1 tb Salt
3 Carrots; peeled & chopped	4 c Cabbage; finely shredded
2 Celery stalks including	3 Potatoes; 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: SoupCuisine: 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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