Beef and Vegetable Soup

Title:
Beef and Vegetable Soup

Yield:
6 Servings

Categories:
Meats,
Microwave,
Soups




Ingredients:





          BEEF BONE STOCK:


     4 lb Meaty bones sawed into


          -piece


     1    Halved onion


     2    Quartered carrots


     1    Outer stalk celery cut


          -into 3 pieces


     1 sm Turnip sliced optional


    12    Peppercorns


     1    Bay leaf


          Pinch of thyme


     4    Parsley stalks


          SOUP:


     3 pt Beef bone stock with


          -fat removed


     3 tb Fat from stock


     1 lg Chopped onion


     1 c  Diced carrot


   1/2 c  Diced celery


   1/2 c  Diced turnip optional


   1/2 c  Diced parsnip optional


 1 1/2 lb Cross cut shanks


     1 c  Chopped tomatoes


     1 ts Sugar


     1 tb Salt


   1/2 ts Pepper


   1/4 c  Barley (if used soup must


          -be eated in a day or two)






      STOCK: Wash soup bones in cold water, place in


 large kettle


    and cover with cold water, about 4 pints. Bring to


 a boil


    slowly, skimming when necessary. Add vegetables,


 peppercorns,


    herbs and salt. Cover and simmer 2-3 hours. Strain


 stock into a


    large bowl and discard the bones and vegetables.


 Store stock,


    covered, overnight in refrigerator. Next day remove


 the fat and


    retain 2-3 tb of it for the soup.


      SOUP: Place fat in soup kettle and saute onions,


 carrots,


    celery, turnips and parsnips over low heat for 10


 minutes.


    Increase heat and add boned and diced shank meat.


 Cook,


    stirring, until beef juices run out and brown. Add


 stock,


    barley, tomatoes, sugar, salt and pepper. Bring to


 a boil.


    Reduce heat, cover and simmer for 1 1/2 hours or


 until beef is


    tender. Soup is ready to serve. Soup improves when


 served the


    next day.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini