Hearty Beef And Vegetable Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Oil,
2 lbs: Beef shanks with bone in,
2: Onions, chopped
3: Carrots, peeled & chopped
2: Celery stalks including leaves, chopped
4 Cloves: garlic, minced
1/2 tsp: Pepper,
12 cup: Water,
1 can: (19oz) tomatoes, chopped
1 tbsp: Salt,
4 cup: Cabbage, finely shredded
3: Potatoes, peeled & diced, up to 4
1/3 cup: Fresh parsley, chopped
Directions:
Here is a great soup recipe from the Montreal Gazette from last winter. The
good thing is that you can vary the ingredients according to what you have
on hand.
(3/4 cup barley or tiny dry pasta shells instead of potatoes)
(cauliflower and/or green beans can replace some of the cabbage)
In a large stock pot, heat oil & brown beef on both sides until nicely
colored. Transfer to a plate. Add onions, carrots, celery, garlic & pepper.
Cook 8 minutes or until softened. Return meat to pan & add water, tomatoes
& salt. Bring to a boil, reduce heat & simmer, covered for at least 1 1/2
hours or until beef is tender. Remove shanks from pot with a slotted spoon.
Cut meat from the bone, chop, & return to the soup. Add cabbage, potatoes &
parsley & simmer, covered, 30 minutes more. Adjust seasoning to taste.
All you need now is a huge bowl, a spoon & a loaf of crusty bread on the
side!!
Posted to JEWISH-FOOD digest by "leah perez" on Oct
04, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
good thing is that you can vary the ingredients according to what you have
on hand.
(3/4 cup barley or tiny dry pasta shells instead of potatoes)
(cauliflower and/or green beans can replace some of the cabbage)
In a large stock pot, heat oil & brown beef on both sides until nicely
colored. Transfer to a plate. Add onions, carrots, celery, garlic & pepper.
Cook 8 minutes or until softened. Return meat to pan & add water, tomatoes
& salt. Bring to a boil, reduce heat & simmer, covered for at least 1 1/2
hours or until beef is tender. Remove shanks from pot with a slotted spoon.
Cut meat from the bone, chop, & return to the soup. Add cabbage, potatoes &
parsley & simmer, covered, 30 minutes more. Adjust seasoning to taste.
All you need now is a huge bowl, a spoon & a loaf of crusty bread on the
side!!
Posted to JEWISH-FOOD digest by "leah perez"
04, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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