Michele roy's vegetable soup
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | Onions, finely chopped | |
1 | pounds | Beef Shank |
6 | cups | Cold Water |
Salt | ||
Black Pepper, freshly ground | ||
2 | Carrots, diced, peeled | |
1 | cup | Celery, diced |
¾ | cup | Rutabagas, diced |
1 | cup | Tomato Juice |
1 | cup | Broccoli cut in small floret |
½ | cup | Small Pasta Shells |
Directions
In a large stockpot, combine onion, beef shank and water. Season with salt and pepper; bring to a boil and skim. Cover and reduce heat; simmer for 1 hour. Add carrots, celery, rutabaga and tomato juice. Cover and cook for 45 minutes more or until meat is tender.
Remove bone and finely chopped meat; return to soup. Add broccoli and pasta shells; cook for 10 to 15 minutes more. Adjust seasonings.
From The Gazette, 91/12/04.
Posted by James Lor. Courtesy of Fred Peters.