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.
Author: Gerry Rao
- 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
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