Hearty Beef and Vegetable Soup

Course Beef, Lunch, Main Dish, Soup, Vegetable

Ingredients

  • 3 1/4 lb beef shanks cut crosswise
  • 3 tsp salt
  • 10 whole black peppers
  • 1 bay leaf
  • 2 celery stalks with gr. tops
  • 1 Onion quartered
  • 3 parsley sprigs
  • 1 lb can tomatoes 112 oz, 3 1/2 C
  • 1 1/2 C cut-up pared potatoes
  • 3/4 C cut-up pared carrots
  • 1/4 tsp tarragon leaves
  • 1/4 tsp curry powder optional
  • 1 tsp MSG optional
  • 1/2 pkg frozen peas 10 oz
  • 1/2 C sliced leek opt
  • 1 C shredded cabbage
  • 1/4 C barley

Instructions

  1. n lg kettle, combine beef shanks, 2 tsp salt, peppers, bay leaf, celery, onion, parsley, and 1 1/2 qt water. Bring to a boil; reduce heat and simmer, covered, 1 3/4 hrs, or until beef is fork-tender. Remove shanks. Strain stock; let cool slightly; then skim fat from surface. Remove beef from bones; cut into 1-inch pieces. In same kettle, combine beef stock, beef, tomatoes, potatoes, carrots, tarragon, curry, MSG, and rest of salt. Add barley. Bring to a boil; reduce heat and simmer, covered, 20 min or until potatoes and carrots are almost tender. Add peas, leek, and cabbage; simmer, covered, 10 minutes, or until peas and cabbage are tender.
hearty beef and vegetable soup recipe
Hearty Beef and Vegetable Soup Recipe

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