anthee’s vegetable beef soup
(1 rating)
No Image
I fell in love with this delicious soup when I had it at my best friends home. Its well worth the time it takes to make it.!!! Enjoy!!
(1 rating)
yield
4 -6
Ingredients For anthee’s vegetable beef soup
-
3 lbbeef shank crosscuts
-
2bay leaves, dried
-
1 Tbspsalt
-
1 tsporegano, dried
-
1/2 tspmarjoram, dried
-
1.4 tsppepper
-
10 ozcorn kernels, frozen (1 pkg)
-
1 canstewed tomatoes (cut-up)
-
1 1/2 cpotatoes, peeled, cubes
-
1 cgreen beans, fresh or frozen
-
1 ccarrot, sliced
-
1 ccelery, sliced
-
1/2 conion, chopped
How To Make anthee’s vegetable beef soup
-
1In a large Dutch oven or kettle (heavy pot) combine meat, bay leaves, salt, oregano, marjoram, pepper, and 8 cups water. Bring to a boiling; reduce heat. Cover and simmer for 2 hours.
-
2Remove meat. When cool enough to handle, cut meat off bones and coarsely chop. Discard bones.
-
3Strain broth through a large sieve or colander lined with 2 layers of cheesecloth (I don’t do this). Skim fat and return broth to kettle. (If I have time I will chill broth until the fat is congealed on top and just scrap it off.
-
4Stir in meat, corn, tomatoes, potatoes, beans, carrots, celery, and onion. Return to boiling; reduce heat. Cover and simmer about 30 minutes or till vegetables are crisp-tender. Discard bay leaves.
-
5ENJOY!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT