Hearty Vegetable Soup Recipe
Ingredients
3 pounds beef shanks, cracked
8 cups water
3 tablespoons Beef-Flavor Instant Bouillon or 9 Beef-Flavor Bouillon Cubes
2 bay leaves
1 (28-ounce) can whole tomatoes, undrained
1 cup pared, sliced carrots
1/2 cup chopped celery
1/2 cup chopped onion
1 teaspoon thyme leaves
1 cup uncooked Elbow Macaroni
2 cups sliced zucchini
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.
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