Hearty Vegetable Soup
I must have torn this recipe from somewhere. This is a great hearty soup. Add a salad, some crusty bread and you have a great meal. This can also be made without the beef. I would use about 4 cups of chicken or beef broth and add 4 cups of water.
Ingredients
- 3 T. of vegetable oil
- 2 lbs. of beef shank cut about 1 inch thick or so or
- use a cheap chuck roast or stew meat
- 1 large onion coarsely chopped
- 2-3 garlic cloves chopped
- 2 stalks of celery chopped
- 3 carrots peeled and sliced
- 2 medium potatoes cubed
- 1 32 oz can of petite diced tomatoes.
- 8 cups of water (if using broth use 4 cups of water and 4 cups broth
- 1 cup frozen corn green beans, and peas. or other vegetables, turnips, rutabagas, etc.
- small bunch of parsley bay leaf, 1 T of thyme leaves
- salt and pepper to taste
Instructions
- In a large soup pot, heat oil and brown meat, turning occasionally
- Add 4 cups of water and bring to a boil, skim fat
- Reduce heat to medium, add broth, onions, garlic, celery, carrots or any combination of vegetables you like.
- Add a small bunch of parsley and thyme leaves wrapped in cheesecloth\
- Simmer for about 2 hours with cover ajar and vegetables are tender
- Remove meat and cut into bite size pieces
- Add salt and pepper to taste
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