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Home Made Beef Vegetable Soup
Thom Hackett
Original Recipe Author is Unknown
Serves: 16
Comfort to a friend who is ill can be a
thermos jug of hot and savory homemade soup. Make a big kettleful, treat
our family, give some away and freeze the rest for a cold winter's day.
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Ingredients
6 pounds beef shanks,
cracked
2 quarts water
2 bay leaf
10 peppercorns
2 cups carrot, sliced
1 cup celery, chopped
1 cup onion, chopped
2 (16 oz.) cans tomatoes
2 teaspoons salt
½ teaspoon marjoram leaf
½ teaspoon thyme leaves
½ teaspoon monosodium glutamate |
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Cooking Method
In large kettle, cover shanks with water; heat to boiling.
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Add bay
leaves and peppercorns.
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Reduce heat; cover and simmer 1¾ hours
or until meat on shanks is tender.
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Remove shanks from stock; cut
meat from shanks into ½-inch cubes.
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Let stock cool slightly.
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Skim fat from surface.
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Strain stock
into large kettle.
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Add meat and remaining ingredients.
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Heat
to boiling.
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Reduce heat; cover and simmer about 20 minutes or
until carrots are tender.
TO FREEZE SOUP:
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Cool quickly in a pan of ice and water.
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Pour
into freezer container, leaving "head space."
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Thaw at room
temperature or in refrigerator.
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Heat in double boiler, adding
liquid if necessary.
Store no longer than 6 months. |
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