Old Fashion Vegetable Soup
Author: 
Recipe type: Soup
Serves: 6-8
 
Ingredients
  • 1. 2-3 lbs. beef shanks
  • 2. 3 tsp. salt
  • 3. ¼ tsp. thyme leaves or marjoram leaves
  • 4. 6 peppercorns or ¼ tsp. pepper
  • 5. 2 whole allspice
  • 6. 2 cubes or 2 tsp. beef bouillon
  • 7. 1 bay leaf
  • 8. 2 qts. (8 c.) water
  • 9. 2 med. potatoes, peeled and cubed
  • 10. 2 stalks celery, sliced
  • 11. 2 med. carrots, sliced
  • 12. 1 sm. onion, chopped
  • 13. 16 oz. can (2 c.) tomatoes, undrained
  • 14. 12 oz. can (1½ c.) whole kernel corn, drained, if desired
  • 15. 1 Rhutabaga or 2 med. kolirabi or 2 med. turnips (optional)
Instructions
  1. In large saucepan or Dutch oven, combine first 8 ingredients. Simmer covered, 2½ to 3 hours or until meat is tender.
  2. Remove beef shank, peppercorns, allspice and bay leaf
  3. Cut meat from bones and return to soup.
  4. Add remaining ingredients, simmer covered, 30 minutes or until vegetables are tender.

 

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