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Hearty Vegetable Soup Recipe
|Beef shanks||3 Pound, cracked|
|Water||8 Cup (128 tbs)|
|Beef flavor instant bouillon/9 beef-flavor bouillon cubes||3 Tablespoon|
|Canned whole tomatoes||28 Ounce, undrained (1 Can)|
|Pared sliced carrots||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs), chopped|
|Thyme leaves||1 Teaspoon|
|Uncooked elbow macaroni||1 Cup (16 tbs)|
|Sliced zucchini||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 3296 Calories from Fat 1274
% Daily Value*
Total Fat 142 g217.8%
Saturated Fat 52.7 g263.4%
Trans Fat 0 g
Cholesterol 600.2 mg
Sodium 12825.1 mg534.4%
Total Carbohydrates 180 g60.1%
Dietary Fiber 28.7 g114.9%
Sugars 25 g
Protein 320 g641%
Vitamin A 541.2% Vitamin C 231.9%
Calcium 71.3% Iron 260.9%
*Based on a 2000 Calorie diet
Bring to a boil; simmer covered 1 1/2 hours or until meat is tender.
Remove shanks and bay leaves; cut meat into cubes.
Cool stock; skim fat from surface.
Add meat, tomatoes, carrots, celery, onion and thyme; simmer covered 20 minutes.
Add macaroni and zucchini.
Cook 10 minutes longer or until tender.