Michele roy's vegetable soup
Yield: 6 Servings
Ingredients:
- 2 Onions finely chopped
- 1 lb Beef Shank
- 6 c Cold Water Salt Black Pepper freshly ground
- 2 Carrots diced peeled
- 1 c Celery diced
- 3/4 c Rutabagas diced
- 1 c Tomato Juice
- 1 c Broccoli cut in small floret
- 1/2 c Small Pasta Shells
Instructions:
In a large stockpot combine onion beef shank and water. Season with salt and pepper; bring to a boil and skim. Cover and reduce heat; simmer for 1 hour. Add carrots celery rutabaga and tomato juice. Cover and cook for 45 minutes more or until meat is tender. Remove bone and finely chopped meat; return to soup. Add broccoli and pasta shells; cook for 10 to 15 minutes more. Adjust seasonings. From The Gazette 91/12/04. Posted by James Lor. Courtesy of Fred Peters.
