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Beef Vegetable Soup Recipe

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This recipe for Beef Vegetable Soup is from Rusty's Randomly Revised Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs beef shank with bone
2 qts water
1 minced clove garlic
1 T salt
1/3 c barley
1/2 c celery (save tops)
2 c chopped onion
28 oz tomatoes
1/2 c butter
1 1/2 c finely cut celery
1 c diced carrots
1 c green beans
1 c potatos
1 c finely cut cabbage
2 c fresh or 1 box frozen peas
1 c finely cut spinach
Directions:
Directions:
Put beef shank in large kettle with water, garlic, salt, barley, celery tops and onions. Cover, simmer about 3 hours, or until meat is tender. Skim soup. Remove bones and meat, set meat aside. Add tomatoes. Melt butter in skillet. Add celery, carrots, green beans, potatoes and cabbage, cook 7 minutes, stirring often. Add to soup. Cover and simmer 20 minutes. Add peas, spinach, and meat, cut into bite-size pieces. Cover and simmer 10 minutes. Add salt and pepper to taste.
Personal Notes:
Personal Notes:
This is the way vegetables should be added to to any type of soup. Additional cooking does not add flavor and destroys vitamins.

 

 

 

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