Old Fashioned Beef With Vegetable Soup Recipe
Ingredients
| 1 2-lb. meaty beef shank bone | ||
| Salt | 1 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Barley | 1/2 Cup (16 tbs) | |
| Carrots | 2 Cup (16 tbs), sliced | |
| Tomatoes | 1 Quart, chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Basil | 1 Teaspoon | |
Directions
Combine the shank bone, 3 quarts water, salt and pepper in a large kettle and bring to a boil.
Simmer for 3 hours, then remove the bone and add the remaining ingredients.
Bring to a boil and pour immediately into hot sterilized pint jars.
Place lids and rings on the jars and tighten.
Process for 1 hour and 15 minutes at 10 pounds pressure in a pressure cooker.
Cooked macaroni may be added to the canned soup.
Bring to a boil and simmer for 5 minutes, then serve.
Simmer for 3 hours, then remove the bone and add the remaining ingredients.
Bring to a boil and pour immediately into hot sterilized pint jars.
Place lids and rings on the jars and tighten.
Process for 1 hour and 15 minutes at 10 pounds pressure in a pressure cooker.
Cooked macaroni may be added to the canned soup.
Bring to a boil and simmer for 5 minutes, then serve.
Chef
