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Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 8 |
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A delicious soup with large portions of meat & veggies. A beef soup. Ingredients:
water |
4-6 beef shanks (soup bones) |
3-4 garlic cloves; smashed (cooking will dissolve garlic) |
3 tbsp salt |
1 large onion; chopped in large chunks |
2 medium tomatoes; chopped in large chunks |
6 large carrots; peeled & cut into large chunks |
1 cabbage; cut into quarter’s |
6 halved ears of frozen corn |
6 russet potatoes; peeled (large potatoes should be cut in half) or use 8 red potatoes; leave peel on |
cilantro; chopped for taste |
lemons |
Directions:
1. In a large soup pot, fill 1/2 the pot with water (or at least enough to cover meat twice over). Add beef shanks, garlic and salt to pot. Bring to boil over medium/high heat. Once brought to boil, lower to low/medium low heat and cook for 1 to 1 1/2 hours (or until for will pierce meat).
2. Add onions, tomatoes, carrots and cabbage to pot. Once brought to a light boil, cook for an additional 30 minutes. If pot is boiling at a high pace, lower temperature.
3. Add potatoes and corn to pot and cook until potatoes are tender.
4. Add cilantro right before you stop cooking. Amount varies on taste.
5. Use lemon juice for personal taste in own soup bowl.
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