Beef And Vegetable Soup Recipe
Ingredients
| 4 lbs. beef shank crosscuts | ||
| Water | 3 Quart | |
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Celery salt | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Black pepper | 1 Teaspoon | |
| Bay Leaf | 1 | |
| Potato | 1 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs) | |
| 1/2 cup packaged precooked rice | ||
| Parsley | 1/4 Cup (16 tbs), minced | |
| Tomatoes | 1 Can (10oz) | |
Directions
Put meat into a 6-quart kettle; cover with water.
Add onion, celery, celery salt, salt, pepper, and bay leaf.
Simmer, covered, 2 to 3 hours, or until meat is almost tender.
Remove from heat.
Remove shank bones and cut meat into small pieces.
Return meat to liquid.
Add potato and carrots.
Cover and simmer 10 to 15 minutes.
Add rice and continue cooking about 15 minutes, or until vegetables are tender.
Add parsley and tomatoes to soup; heat thoroughly.
Add onion, celery, celery salt, salt, pepper, and bay leaf.
Simmer, covered, 2 to 3 hours, or until meat is almost tender.
Remove from heat.
Remove shank bones and cut meat into small pieces.
Return meat to liquid.
Add potato and carrots.
Cover and simmer 10 to 15 minutes.
Add rice and continue cooking about 15 minutes, or until vegetables are tender.
Add parsley and tomatoes to soup; heat thoroughly.
Chef
