Recipe: Hearty Beef And Vegetable Soup

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Yield: 1 Servings

      1 tb Oil
      2 lb Beef shanks with bone in
      2    Onions; chopped
      3    Carrots; peeled & chopped
      2    Celery stalks including
           -- leaves; chopped
      4    Cloves garlic; minced
    1/2 ts Pepper
     12 c  Water
      1 cn (19oz) tomatoes; chopped
      1 tb Salt
      4 c  Cabbage; finely shredded
      3    Potatoes; peeled & diced, up
           -- to 4

1/3 c Fresh parsley; chopped

Here is a great soup recipe from the Montreal Gazette from last winter. The good thing is that you can vary the ingredients according to what you have on hand.

(3/4 cup barley or tiny dry pasta shells instead of potatoes)

(cauliflower and/or green beans can replace some of the cabbage)

In a large stock pot, heat oil & brown beef on both sides until nicely colored. Transfer to a plate. Add onions, carrots, celery, garlic & pepper. Cook 8 minutes or until softened. Return meat to pan & add water, tomatoes & salt. Bring to a boil, reduce heat & simmer, covered for at least 1 1/2 hours or until beef is tender. Remove shanks from pot with a slotted spoon. Cut meat from the bone, chop, & return to the soup. Add cabbage, potatoes & parsley & simmer, covered, 30 minutes more. Adjust seasoning to taste.

All you need now is a huge bowl, a spoon & a loaf of crusty bread on the side!!

Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Oct 04, 1998, converted by MM_Buster v2.0l.

You can no more outgrow your need for God than you can outgrow your need for oxygen

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