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.
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.
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 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.
Ingredients
beef shanks, salt, celery, carrots, onions, tomatoes, parsley, basil, thyme leaves, pepper, frozen lima beans, frozen corn, frozen peas, potato, sugar