anthee’s vegetable beef soup
(1 RATING)
I fell in love with this delicious soup when I had it at my best friends home. Its well worth the time it takes to make it.!!! Enjoy!!
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prep time
cook time
method
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yield
4-6 serving(s)
Ingredients
- 3 pounds beef shank crosscuts
- 2 - bay leaves, dried
- 1 tablespoon salt
- 1 teaspoon oregano, dried
- 1/2 teaspoon marjoram, dried
- 1.4 teaspoons pepper
- 10 ounces corn kernels, frozen (1 pkg)
- 1 can stewed tomatoes (cut-up)
- 1 1/2 cups potatoes, peeled, cubes
- 1 cup green beans, fresh or frozen
- 1 cup carrot, sliced
- 1 cup celery, sliced
- 1/2 cup onion, chopped
How To Make anthee’s vegetable beef soup
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Step 1In a large Dutch oven or kettle (heavy pot) combine meat, bay leaves, salt, oregano, marjoram, pepper, and 8 cups water. Bring to a boiling; reduce heat. Cover and simmer for 2 hours.
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Step 2Remove meat. When cool enough to handle, cut meat off bones and coarsely chop. Discard bones.
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Step 3Strain broth through a large sieve or colander lined with 2 layers of cheesecloth (I don’t do this). Skim fat and return broth to kettle. (If I have time I will chill broth until the fat is congealed on top and just scrap it off.
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Step 4Stir in meat, corn, tomatoes, potatoes, beans, carrots, celery, and onion. Return to boiling; reduce heat. Cover and simmer about 30 minutes or till vegetables are crisp-tender. Discard bay leaves.
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Step 5ENJOY!
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