Michele roy's vegetable soup

Yield: 6 servings

Measure Ingredient
2 \N Onions, finely chopped
1 pounds Beef Shank
6 cups Cold Water
\N \N Salt
\N \N Black Pepper, freshly ground
2 \N 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

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.

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