Michele Roys Vegetable Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Onions, finely chopped
1 lbs: Beef Shank,
6 cup: Cold Water,
Salt,
Black Pepper, freshly ground
2: Carrots, diced, peeled
1 cup: Celery, diced
3/4 cup: Rutabagas, diced
1 cup: Tomato Juice,
1 cup: Broccoli cut in small floret,
1/2 cup: Small Pasta Shells,
Directions:
In a large stockpot, combine onion, beef shank and water. Season with
salt and pepper; bring to a boil and skim. Cover and reduce heat;
simmer for 1 hour. Add carrots, celery, rutabaga and tomato juice.
Cover and cook for 45 minutes more or until meat is tender.
Remove bone and finely chopped meat; return to soup. Add broccoli and
pasta shells; cook for 10 to 15 minutes more. Adjust seasonings.
From The Gazette, 91/12/04.
Posted by James Lor. Courtesy of Fred Peters.
Source from luhu.jp
salt and pepper; bring to a boil and skim. Cover and reduce heat;
simmer for 1 hour. Add carrots, celery, rutabaga and tomato juice.
Cover and cook for 45 minutes more or until meat is tender.
Remove bone and finely chopped meat; return to soup. Add broccoli and
pasta shells; cook for 10 to 15 minutes more. Adjust seasonings.
From The Gazette, 91/12/04.
Posted by James Lor. Courtesy of Fred Peters.
Source from luhu.jp