Old-fashioned Vegetable Beef Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I love to smell this simmering on the stove in the fall and winter. Takes me right back to my childhood! Ingredients:
2 tablespoons olive oil |
salt and pepper, to taste - i like to use jane's crazy salt & hot shot |
1 pound beef shank crosscut, this is with the bone |
1/2 pound chuck, cut into small pieces |
3 stalks celery, with leaves, diced |
1/2 pound carrots, chopped |
1 large onion, chopped |
1/2 head of cabbage, chopped |
6 cloves garlic, minced |
12 cups water |
2 pounds mixed vegetables, frozen, for soup variety |
1 pound canned tomatoes, diced |
2 tablespoons beef soup base |
Directions:
1. Heat oil in soup pot, season both sides of shanks and chuck and brown on both sides. Remove from pot.
2. Add onion, celery, carrots, cabbage, and garlic and cook until slightly softened. Add shanks and chuck back into pot. Cover with water, cover with lid, bring to a boil, then lower to medium and simmer for 4 or 5 hours.
3. Remove bones from pot. If meat isn't already in shreds, break up. Add frozen veggies, tomatoes, beef base and simmer for about half an hour. Taste and adjust seasonings.
4. May add cooked gluten-free noodles.
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