Old-Fashioned Vegetable Soup
Recipe by: Vera Sampson
Servings: 6
2 1/2 pounds beef shank
6 cups water
1 tablespoon salt
1 cup celery, cut in 1/2-inch pieces
1/2 cup chopped onion
6 peppercorns
1 bay leaf
1 pound can tomatoes
12 ounce can whole kernel corn
2 cups cubed potatoes
1 cup diced carrots
1/2 cup chopped green pepper
Combine beef shank, water, salt, celery, onion, peppercorns and bay leaf in large saucepan. Cover. Simmer 3 hours, until meat is tender. Remove bones, pepper corns and bay leaf. Skim off fat. Remove meat from bone, cut into small pieces and add to broth with tomatoes, corn, potatoes, carrots and green pepper. Cover. Simmer 30 minutes, until vegetables are tender.
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