Hearty Beef And Vegetable Soup

Hearty Beef And Vegetable Soup
Try this Hearty Beef And Vegetable Soup recipe

Ingredients of Hearty Beef And Vegetable Soup
1 tb Oil
2 lb Beef shanks with bone in
2 Onions; chopped
3 Carrots; peeled & chopped
2 Celery stalks including
4 Cloves garlic; minced
1/2 ts Pepper
12 c Water
1 cn (19oz) tomatoes; chopped
1 tb Salt
4 c Cabbage; finely shredded
3 Potatoes; peeled & diced, up
1/3 c Fresh parsley; chopped

Preparation of Hearty Beef And Vegetable Soup
Here is a great soup recipe from the Montreal Gazette from last winter. The good thing is that you can vary the ingredients according to what you have on hand. (3/4 cup barley or tiny dry pasta shells instead of potatoes) (cauliflower and/or green beans can replace some of the cabbage) In a large stock pot, heat oil & brown beef on both sides until nicely colored. Transfer to a plate. Add onions, carrots, celery, garlic & pepper. Cook 8 minutes or until softened. Return meat to pan & add water, tomatoes & salt. Bring to a boil, reduce heat & simmer, covered for at least 1 1/2 hours or until beef is tender. Remove shanks from pot with a slotted spoon. Cut meat from the bone, chop, & return to the soup. Add cabbage, potatoes & parsley & simmer, covered, 30 minutes more. Adjust seasoning to taste. All you need now is a huge bowl, a spoon & a loaf of crusty bread on the side!! Posted to JEWISH-FOOD digest by "leah perez" on Oct 04, 1998, converted by MM_Buster v2.0l.

Hearty Beef And Vegetable Soup
Main Ingredient: Soup

Hearty Beef And Vegetable Soup
Servings: 1 Servings
Total Time (median)

Category: Fall Season Food