Leek-Vegetable Soup Recipe
Ingredients
2 pounds beef shank
1/4 cup vegetable oil
4 small leeks, split and cut into 1-inch pieces
2 large onions, sliced and separated into rings
2 (16-ounce) cans tomatoes, chopped and undrained
2 cups water
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon pepper
4 stalks celery, cut into pieces
4 carrots, sliced
Directions
Brown beef in hot oil in a Dutch oven.
Add leeks, onion, tomatoes, water, salt, and pepper, bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Add celery and carrots, cover and simmer 30 minutes or until tender.
Remove beef shank from soup, remove meat from bone, and shred, add meat to soup.
Add leeks, onion, tomatoes, water, salt, and pepper, bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Add celery and carrots, cover and simmer 30 minutes or until tender.
Remove beef shank from soup, remove meat from bone, and shred, add meat to soup.
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