Hearty Beef and Vegetable Soup
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
-
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.
