Beef-Vegetable Soup (1)
4lbs. beef shank with bone
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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