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Homemade Vegetable Soup

Prep Time: 30 minutes || Cook Time: 140 minutes || Total: 170 Minutes
Servings: 8 || Yields:
A great comfort food for a chilly Autumn day.

Ingredients

  • 3 lbs. beef shanks, cracked
  • 4 cups water
  • 1 bay leaf
  • 5 peppercorns
  • 1 cup sliced carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 can (16 oz.) tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon marjoram leaves
  • 1/4 teaspoon thyme leaves
  • 1/4 teaspoon MSG (optional)

Directions

  1. In a large kettle, cover shanks with water and heat to boiling.
  2. Add bay leaves and peppercorns. Reduce heat, cover and simmer about 2 hours or until meat is tender.
  3. Remove shanks from stock and cut meat from shanks into bite size pieces.
  4. Let stock cool slightly. Skim fat from surface.
  5. Strain stock into a large kettle. Add meat and remaining ingredients.
  6. Heat to boiling; reduce heat, cover and simmer about 20 minutes until carrots are tender.

Notes

Add a warm loaf of french bread for a hearty meal
Categories: Beef, Soups and stews
Tags: Beef shanks, Canned tomato