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.