Vegetable-Beef Soup

Name: Vegetable-Beef Soup
Ingredients: 3 lb. beef shank; 1 pt. 2 oz. can tomato juice; 1/3 c. chopped onion; 4 tsp. salt; 2 tsp. Worcestershire sauce; 1/4 tsp. chili powder; 2 bay leaves; 1 lb. (2 c.) can tomatoes; 1 c. diced celery; 1 (8 3/4 oz.) can whole kernel corn; 1 c. sliced carrots; 1 c. diced potatoes; 1 (10 oz.) pkg. frozen limas

13 ingredients

5 steps

Ingredients

3 lb. beef shank
1 pt. 2 oz. can tomato juice
1/3 c. chopped onion
4 tsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. chili powder
2 bay leaves
1 lb. (2 c.) can tomatoes
1 c. diced celery
1 (8 3/4 oz.) can whole kernel corn
1 c. sliced carrots
1 c. diced potatoes
1 (10 oz.) pkg. frozen limas

Directions

1

Combine meat, tomato juice, onion, seasonings and 6 cups water in soup kettle.
2

Cover and simmer 2 hours.
3

Cut meat from bones in large cubes; strain broth and skim off excess fat.
4

Add meat and vegetables; cover and simmer 1 hour.
5

Serves 8.