Vegetable Soup

Name: Vegetable Soup
Ingredients: 1 (1 3/4-pound) meaty beef shank bone; 5 quarts water; 1 (28-ounce) can whole tomatoes, drained and coarsely chopped; 3 cups lima beans; 2 cups fresh corn cut from cob; 1/2 medium-size head cabbage, coarsely grated; 1 large baking potato, peeled and cubed; 1 turnip, peeled, quartered, and sliced; 2 carrots, scraped and sliced; 1 cup chopped fresh parsley; 1/2 cup chopped onion; 4 dashes hot sauce; 1/4 cup firmly packed brown sugar; 2 teaspoons salt; 1 teaspoon pepper; 3 tablespoons all-purpose flour

16 ingredients

3 steps

Ingredients

1 (1 3/4-pound) meaty beef shank bone
5 quarts water
1 (28-ounce) can whole tomatoes, drained and coarsely chopped
3 cups lima beans
2 cups fresh corn cut from cob
1/2 medium-size head cabbage, coarsely grated
1 large baking potato, peeled and cubed
1 turnip, peeled, quartered, and sliced
2 carrots, scraped and sliced
1 cup chopped fresh parsley
1/2 cup chopped onion
4 dashes hot sauce
1/4 cup firmly packed brown sugar
2 teaspoons salt
1 teaspoon pepper
3 tablespoons all-purpose flour

Directions

1

Combine shank bone and water in a large stock pot; bring to a boil. Skim surface, and reduce heat. Cover and simmer 5 1/2 hours. Remove from heat. Cover and refrigerate overnight. Remove and discard excess fat. Strain broth through several layers of damp cheesecloth. Return broth to stock pot.
2

Bring broth to a boil; stir in remaining ingredients, except flour. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Transfer 3/4 cup soup to a small bowl; add flour, stirring to make a paste. Add flour mixture to soup in stock pot; stir until well blended. Return soup to a boil; cook, stirring constantly, until soup is slightly thickened.
3

Ladle into individual soup bowls, and serve warm.