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Saturday, 26 January 2013

Beef-Vegetable Soup No. 1


Beef-Vegetable Soup (1)     
 4lbs. beef shank  with bone
1/2 cup butter or margarine
       Salt
11/2 cups finely diced celery
2 qts. water
1 cup each, diced carrots, and potatoes
1 garlic clove, minced   
1 cup sliced green beans
1/3 cup pearl barley
1 cup medium diced, green cabbage
1/2 cup minced celery tops   
2 cups fresh peas or 1 pkg. (10 ozs.) frozen peas
2 cups diced onion
1 cup medium diced fresh spinach
3 1/2 cups (one 1 lb. +1, 12 ozs. can)
       Salt and pepper
       Tomatoes
Have beef shank cut into several pieces. Put in kettle with 1 Tbsp. salt and next 5 ingredients. Bring to boil, cover and simmer for 3 hours, or until meat is tender. Skim soup. Remove bones and meat and set meat aside. Add tomatoes to soup. Melt butter in skillet. Add vegetables, except peas and spinach. Sauté, for 7 minutes, stirring, frequently. Add to soup, Cover and simmer for 20 minutes. Add peas, spinach, and the meat, cut into bite-size pieces. Cover and simmer for 10 minutes longer. Add salt and pepper to taste. Makes: 5 qts.©Al (Alex-Alexander) D. Girvan. All rights reserved.

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