BEEF VEGETABLE SOUP
This soup is sooo good, served with a big skillet of corn bread. I believe I found it in Good Housekeeping cookbook years ago and made a few adjustments of my own. Prep time is approximate.
Provided by keen5
Categories Corn
Time 3h
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- About 3 hours before serving: In a very large kettle over high heat, heat beef shanks, 2 tblsp.
- salt 10 cups hot water to boiling.
- Reduce heat to low; add remaining ingredients except frozen vegetables and potatoes.
- Cover; Simmer for 2 hours.
- I remove the meat at this point and shred it and get rid of the bones.
- (You don't have to do this, it's just my preference).
- Stir in frozen vegetables, a tablespoon of sugar or less to taste and 2 teasp of salt; cook 30 minutes or until vegetables are tender.
- To Freeze: Cut meat from the bones (if you haven't already) and discard.
- Put soup into 1-quart freezer containers, leaving at least 1-1/2 inches head space for expansion.
- Freezes up to 3 months.
Nutrition Facts : Calories 425.6, Fat 19.7, SaturatedFat 7.5, Cholesterol 85.5, Sodium 177.3, Carbohydrate 17, Fiber 4.2, Sugar 4.4, Protein 43.8
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