Beef And Vegetable Soup Recipe
Ingredients
| 3-4 pounds center shank shin bone with meal left on | ||
| Water | 2 Quart | |
| Salt | 2 Teaspoon | |
| Cracked pepper | 1 Teaspoon | |
| Dry mustard | 1/8 Teaspoon | |
| Paprika | 1/8 Teaspoon | |
| Oregano | 1/8 Teaspoon | |
| 2 large stalks celery, cut thin, crosswise | ||
| 1 medium onion, cut radially in thin pieces | ||
| 1 regular package frozen mixed vegetables | ||
| 1 medium white turnip, pared and diced, or 1/2 cup cauliflower florets | ||
| 1 large or 2 small yellow summer squash, peeled and thinly sliced | ||
| Potato | 1 Large, peeled | |
| 2 carrots, pared and sliced | ||
| 1/4 inch thick | ||
| Italian | 2 Can (10oz), peeled | |
Directions
Place shank, water, salt, pepper, mustard, paprika, oregano, celery and onion in a 5-quart, enameled, iron pot.
Bring to boil, cover, and simmer over low fire for 4 hours or until meat is done and loosened from the bone.
Take meat from broth, removing all bone, fat and gristle.
Set aside to cool while adding turnips, squash, potato, carrots and tomatoes to simmering broth.
Add more spice if individual taste desires at this point.
Return meat to broth in small hunks.
Cook 1 hour or more.
Bring to boil, cover, and simmer over low fire for 4 hours or until meat is done and loosened from the bone.
Take meat from broth, removing all bone, fat and gristle.
Set aside to cool while adding turnips, squash, potato, carrots and tomatoes to simmering broth.
Add more spice if individual taste desires at this point.
Return meat to broth in small hunks.
Cook 1 hour or more.
Chef
