Beef Vegetable Soup

Name: Beef Vegetable Soup
Ingredients: 6 -8 lbs cross-cut beef shanks; salt; 3 stalks celery, diced; 3 large carrots, diced; 2 medium onions, diced; 1 (28 ounce) can tomatoes, chopped or crushed; 1/2 cup chopped parsley; 1/2 teaspoon basil; 1/2 teaspoon thyme leaves; 1/2 teaspoon pepper; 1 (10 ounce) package frozen lima beans; 1 (10 ounce) package frozen corn; 1 (10 ounce) package frozen peas; potato, diced (however many you like); 1 tablespoon sugar (optional)

15 ingredients

10 steps

Ingredients

6 -8 lbs cross-cut beef shanks
salt
3 stalks celery, diced
3 large carrots, diced
2 medium onions, diced
1 (28 ounce) can tomatoes, chopped or crushed
1/2 cup chopped parsley
1/2 teaspoon basil
1/2 teaspoon thyme leaves
1/2 teaspoon pepper
1 (10 ounce) package frozen lima beans
1 (10 ounce) package frozen corn
1 (10 ounce) package frozen peas
potato, diced (however many you like)
1 tablespoon sugar (optional)

Directions

1

About 3 hours before serving: In a very large kettle over high heat, heat beef shanks, 2 tblsp.
2

salt 10 cups hot water to boiling.
3

Reduce heat to low; add remaining ingredients except frozen vegetables and potatoes.
4

Cover; Simmer for 2 hours.
5

I remove the meat at this point and shred it and get rid of the bones.
6

(You don't have to do this, it's just my preference).
7

Stir in frozen vegetables, a tablespoon of sugar or less to taste and 2 teasp of salt; cook 30 minutes or until vegetables are tender.
8

To Freeze: Cut meat from the bones (if you haven't already) and discard.
9

Put soup into 1-quart freezer containers, leaving at least 1-1/2 inches head space for expansion.
10

Freezes up to 3 months.