Chunky Vegetable Soup Recipe
Ingredients
| 4 beef shanks | ||
| Water | 6 Cup (16 tbs) | |
| 4 beef bouillon cubes | ||
| Whole tomatoes | 1 Can (10oz) | |
| Tomato sauce | 1 Can (10oz) | |
| Carrots | 4 , sliced | |
| Celery stalks | 4 , sliced | |
| 2 large onions, cut into bite size chunks | ||
| Salt | 2 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Italian seasoning | 1 Teaspoon | |
| Corn | 1 Can (10oz) | |
| Green beans package | 1 , frozen | |
Directions
In 3-quart casserole, combine all ingredients except corn and beans.
Cover with plastic wrap.
Insert probe into liquid.
Cook on HIGH (9); HEAT & HOLD at 190°F for 2 hours, or until meat pulls away easily from bone.
Add corn and green beans during last half hour of cooking.
Remove bay leaf before serving.
Cover with plastic wrap.
Insert probe into liquid.
Cook on HIGH (9); HEAT & HOLD at 190°F for 2 hours, or until meat pulls away easily from bone.
Add corn and green beans during last half hour of cooking.
Remove bay leaf before serving.
Chef
