Vegetable Beef Soup

Beef shank bone with meat (about 1 and 1/2 pounds)
1 and 1/2 quarts water
1/3 cup chopped celery leaves
1 tbsp salt
1 can seasoned stewed tomatoes
1 cup diced potatoes
3 tbsp uncooked rice
1 tsp salt
1/2 cup zucchini (thinly sliced)
2 bay leaves
3 sprigs parsley
1 package dehydrated onion soup
1 cup diced carrots
1 cup sliced celery
1 quart water
1/2 tsp pepper
1/2 cup frozen green beans

Place soup bone in a large kettle and add the water, bay leaves, celery leaves, parsley, and the 1 tbsp salt. cover and simmer until the meat is tender. (about 2 and 1/2 hours) Remove the bone and meat.

Cool broth and skim off fat. Cut the meat from the bone and return to the broth. Mix in the onion soup, the stewed tomatoes, carrots, potatoes, celery, rice, the 1 quart of water, 1 teaspoon salt and pepper. Cover and simmer until the vegetables are tender, about 25 minutes. Add the zucchini and green beans then simmer another five minutes. Serves 8 to 10.

Submitted by Joann Schafer.

Recipe submitted in 1984.

The Vegetable Beef Soup recipe appeared in the Soups, Sandwiches, Salads and Salad Dressing chapter of the 1984 Herron Island Cookbook.


Comments:






Additional Information
Recipes in the Soup Chapter
Recipes Submitted by Joann Schafer


Appendix
Table of Contents
All Recipes listed by Title
All Recipes listed by Chapter
All Recipes listed by Member