"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetable Beef Soup Recipe

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This recipe for Vegetable Beef Soup, by , is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wibby Dobson
Added: Sunday, October 5, 2008


3 lbs. beef shank
1 pint tomato juice
1/3 cup chopped onion
2 t. salt
2 t. Worcestershire sauce
1/4 t. chili powder
2 bay leaves
2 cups stewed tomatoes
1 cup diced celery
1 eight ounce can corn (or use fresh)
1 cup sliced carrots
1 cup diced potatoes
1 cup fresh green beans, cut into thirds
2 cups beef broth
6 cups water


Combine beef shanks, tomato juice, onion and seasonings with water is a stock pot. Cover and simmer for 2 hours. Remove the beef shanks and cut the meat off the bones. Add the meat back to the pot along with all the vegetable and simmer for at least 1 hour.




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