Hearty Vegetable Soup Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
DishInterest Group

Ingredients

 3 pounds beef shanks, cracked
 Water8 Cup (16 tbs)
 3 tablespoons Beef-Flavor Instant Bouillon or 9 Beef-Flavor Bouillon Cubes
 Bay leaves2
 Whole tomatoes1 Can (10oz), undrained
 Carrots1 Cup (16 tbs), sliced
 Celery1/2 Cup (16 tbs), chopped
 Onion1/2 Cup (16 tbs), chopped
 Thyme leaves1 Teaspoon
 Elbow macaroni1 Cup (16 tbs), uncooked
 Zucchini2 Cup (16 tbs), sliced

Directions

In large kettle or Dutch oven, combine shanks, water, bouillon and bay leaves.
Bring to a boil; simmer covered 1 1/2 hours or until meat is tender.
Remove shanks and bay leaves; cut meat into cubes.
Discard bongs.
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.
Refrigerate leftovers.
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