Hearty Vegetable Soup Recipe
Ingredients
| 3 pounds beef shanks, cracked | ||
| Water | 8 Cup (16 tbs) | |
| 3 tablespoons Beef-Flavor Instant Bouillon or 9 Beef-Flavor Bouillon Cubes | ||
| Bay leaves | 2 | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Carrots | 1 Cup (16 tbs), sliced | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Thyme leaves | 1 Teaspoon | |
| Elbow macaroni | 1 Cup (16 tbs), uncooked | |
| Zucchini | 2 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.
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.
Chef
