Vegetable beef soup [3-1/2 hours]
Yield: 8 Servings MMM
Ingredients:
- 4 lb Cross Cut Beef Shanks
- 8 c Water
- 3 Cloves Garlic (finely -chopped)
- 1 lg Onion (caorsely chopped)
- 1 ts Salt
- 1 ts Fresh Ground Black Pepper
- 1 Bay Leaf
- 1 Carrot (finely chopped)
- 1 Stalk Celery (broken into -three pieces with leafs
- 4 Beef Bouillon Cubes MMMMM--------------------------GROUP_B-------------------------------
- 3 c Tomato Juice
- 1 ts Thyme
- 8 md Mushrooms
- 5 Carrots (coarsely sliced)
- 3 Stalks Celery (chopped)
- 2 Potatoes (one inch cubes)
- 1 c Each
Instructions:
Fresh or Frozen Peas Corn & Green Beans Brown beef in bottom of dutch oven over medium-high heat. Add water and bring to a boil. Skim foam. Add all remaining Group "A" ingredients cover and bring to gentle boil. Cook for approximately three hours. Remove from heat. Strain liquid; discard all solids except the beef. Remove all lean meat from bones cube and return to broth. Except for the potatoes add all Group "B" ingredients and simmer for 20 minutes. Add the potatoes during the last 10 minutes. Skim excess fat before serving (easiest when soup has been refrigerated).
