Recipe Summary Mom And Micki's Beef Shank Vegetable Soup
Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!Ingredients | Carrot Salad Recipes With Tomato Soup
5 quarts water
4 pounds beef shanks
1 (14.5 ounce) can diced fire-roasted tomatoes
¼ large onion, chopped
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
2 bay leaves
½ pound carrots, peeled and cut into chunks
2 potatoes, cut into chunks
1 green bell pepper
1 sprig parsley
Directions
Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.
Substitute cilantro for the parsley if preferred.
Info | Carrot Salad Recipes With Tomato Soup
prep:
15 mins
cook:
1 hr 50 mins
additional:
15 mins
total:
2 hrs 20 mins
Servings:
8
Yield:
8 servings
TAG : Mom And Micki's Beef Shank Vegetable Soup
Soups, Stews and Chili Recipes, Soup Recipes, Beef Soup Recipes,
