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.