Charleston Soup

Name: Charleston Soup
Ingredients: 3 lb. beef shank and extra marrow bones; cabbage; rutabaga, diced; carrots; bunch of turnips, tops and bottoms; mustard greens; collards; celery; garlic button; 1 onion; 2 cloves; 1 qt. tomatoes; 6 qt. water; salt and pepper to taste; 1/4 tsp. thyme

15 ingredients

12 steps

Ingredients

3 lb. beef shank and extra marrow bones
cabbage
rutabaga, diced
carrots
bunch of turnips, tops and bottoms
mustard greens
collards
celery
garlic button
1 onion
2 cloves
1 qt. tomatoes
6 qt. water
salt and pepper to taste
1/4 tsp. thyme

Directions

1

Brown shank and bone in oven.
2

Then put in huge pot.
3

Add 1 unpeeled onion with 2 cloves stuck in it, 1 quart tomatoes and 6 quarts water.
4

Cook 1 1/2 hours.
5

Take out meat and onion.
6

Discard onion.
7

Add vegetables and garlic.
8

Let simmer 5 to 6 hours. Season when adding vegetables.
9

Add 1/4 teaspoon thyme last hour. Take meat from bone and marrow.
10

Cut up and add to soup.
11

Cook 1/2 hour.
12

If you need more liquid, add tomato juice.