Beef & Vegetable Soup #1 Recipe

Recipe Ingredients

BEEF BONE STOCK:
4 lb Meaty bones sawed into
-piece
1 each Halved onion
2 each Quartered carrots
1 each Outer stalk celery cut
-into 3 pieces
1 small Turnip sliced optional
12 each Peppercorns
1 each Bay leaf
Pinch of thyme
4 each Parsley stalks
SOUP:
3 pt Beef bone stock with
-fat removed
3 tbsp Fat from stock
1 large Chopped onion
1 cup Diced carrot
1/2 cup Diced celery
1/2 cup Diced turnip optional
1/2 cup Diced parsnip optional
1 1/2 lb Cross cut shanks
1 cup Chopped tomatoes
1 tsp Sugar
1 tbsp Salt
1/2 tsp Pepper
1/4 cup Barley (if used soup must
-be eated in a day or two)

STOCK: Wash soup bones in cold water, place in large kettle
and cover with cold water, about 4 pints. Bring to a boil
slowly, skimming when necessary. Add vegetables, peppercorns,
herbs and salt. Cover and simmer 2-3 hours. Strain stock into a
large bowl and discard the bones and vegetables. Store stock,
covered, overnight in refrigerator. Next day remove the fat and
retain 2-3 tb of it for the soup.
SOUP: Place fat in soup kettle and saute onions, carrots,
celery, turnips and parsnips over low heat for 10 minutes.
Increase heat and add boned and diced shank meat. Cook,
stirring, until beef juices run out and brown. Add stock,
barley, tomatoes, sugar, salt and pepper. Bring to a boil.
Reduce heat, cover and simmer for 1 1/2 hours or until beef is
tender. Soup is ready to serve. Soup improves when served the
next day.

Servings: 6

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