Vegetable Soup
13 ingredients
9 steps
Ingredients
- 2 large meaty beef shanks
- 1/2 head cabbage, sliced
- 1 onion, cut up
- 1 c. diced celery
- 1 1/2 to 2 c. diced potatoes
- 2 c. sliced carrots
- 1 bay leaf
- pinch of marjoram
- pinch of thyme
- salt and pepper
- 1 can stewed tomatoes
- 1 to 2 small cans V-8
- 10 c. water
Directions
-
1Brown meat well in about 1 tablespoon oil in Dutch oven.
-
2Pour off excess fat.
-
3Add water, onion, cabbage and seasonings.
-
4Bring to boil over low heat.
-
5Turn down and simmer about 2 1/2 to 3 hours.
-
6Add raw vegetables and cook 45 minutes longer over medium-low heat.
-
7Add tomatoes and V-8 juice.
-
8Bring to boil, reduce heat and simmer about 15 minutes more.
-
9Remove meat and cut into pieces of edible size and return to kettle.
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