BEEF VEGETABLE SOUP The CHICAGO STOCK YARD INN Recipe.
Nancy J. Patrykus
Chicago Stock Inn Restaurant.
The Stock Yards,and all the meat packing houses, were no longer in business around,1971.
I understand a college now occupies the land.
The great entrance gate you see in the picture, was left standing.
Recipe from: Mary C. and copied from, behind the yards neighborhood, 1978 Church of Our Lady of Good Council, Mothers Club Cook Book.
Pictures supplied from the post card collections of John Chuckman
5 lbbeef shank with bone in
2-3 qtwater ... plus 2 teas. salt
1 mediumgarlic clove minced
1/3 to 1/2 cpearl barley
1/2 cchopped celery tops
2 cchopped onions
3-1/2 cchopped tomatoes ( a 1 lb.1 2 oz. can)
·salt and pepper to taste
1/2 cbutter or margarine
1-1/2 cfinely diced celery stalks
1 cdiced carrots
1 cdiced potatoes
1 csliced green beans
1 cfinely cut green cabbage
2 cfresh or frozen peas
1 cfinely cut fresh spinach
IT WOULD BE BEST TO PREPARE YOUR INGREDIENTS FIRST, SO THEY ARE READ TO ADD THIS GREAT RECIPE!!
How to Make BEEF VEGETABLE SOUP The CHICAGO STOCK YARD INN Recipe.
- Have shank bone cut in to pieces.
Put in kettle with 2 teaspoons salt and the next 4 items.
Bring to a boil, cover and simmer for 3 hours or until meat is tender.
Skim soup..Remove bones and meat, and set aside.
- Add tomatoes to soup, melt butter in a skillet.
Add vegetables, except peas and spinach.
Saute for 7 minutes, stirring frequently..
Add to soup including butter, cover and simmer for20 minutes.
Add peas , spinach and meat that has been cut into bite size pieces.
- Cover and simmer for 10 minutes longer.
Add salt and pepper to taste.
If you want to add some noodles, you can add them with the spinach.
This is optional.
Cut recipe in half for a smaller amount, or separate into containers and freeze.