Beef Vegetable Soup

Recipe by keen5
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READY IN: 3hrs
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • (You don't have to do this, it's just my preference).
  • 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 (if you haven't already) 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.
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