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Thom's
Vegetable Beef Soup
Thom Hackett
Betty Crocker Cookbook, Recipe #232
Servings: 6
I am a true soup lover. I have many soup
recipes and I have tried hundreds or even thousands of other folks' vegetable
soup. I am convinced that this one is the best. This recipe started
with a recipe I found in my old Better Homes Cook Book.
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Ingredients
3 pounds beef shanks
18 ounces tomato juice
⅓ cup chopped onion
4 teaspoons salt
2 teaspoons Worcestershire sauce
¼
teaspoon chili powder
2 bay leaves
6 cups water
16 ounces tomatoes
1 cup diced celery
16 ounces whole kernel corn, frozen
1 cup diced carrots
1 cup diced potatoes
10 ounces lima beans, canned, drained
16 ounces sweet peas, canned, drained |
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Cooking Method
Combine meat, tomato juice, onion, seasonings, and 6 cups water in soup
kettle.
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Cover and simmer for 2 hours.
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Cut meat from bones in
small cubes.
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Strain broth and skim off excess fat.
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Add meat and vegetables.
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Cover and simmer 1 hour.
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