 
Dutch Oven & Cast Iron Recipes >
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Vegetable
Beef Soup
2 tablespoons of salad oil
2 pounds of beef shank cross cuts, each cut about 1 inch
thick
1 large onion, cut up
1/2 cup of cut up celery tops
1 sprig parsley
1 bay leaf
1 tablespoon of salt
1/4 teaspoon of pepper
8 cups of water
one 16 ounce can of tomatoes, cut up
2 stalks celery, sliced
2 medium carrots, diced
2 medium potatoes, diced
1 cup of corn kernels or one 8 ounce whole kernel corn
1 cup of green beans cut into 1/2 inch pieces of baby lima
beans
1/2 teaspoon of thyme leaves, crushed
In a 6 quart Dutch oven over medium high heat, in hot oil,
cook beef until well browned, turning occasionally. Add
onion, celery tops, parsley, bay leaf, salt, pepper and
water. heat to boiling. Reduce heat to low. Cover; simmer 2
hours or until meat is fork tender.
Remove meat; cool until easy to handle. Cut meat from bones;
discard bones. Cut meat into bite size pieces; set aside.
Strain broth through sieve and return to pot; discard
vegetables. skim off fat.
Add cut up meat and remaining ingredients to broth. Heat to
boiling. Reduce heat to low. Cover, simmer 30 to 40 minutes
until vegetables are tender. Yield: 11 cups
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