Jan's Vegetable Soup Recipe
Recipe Ingredients
2 lg. beef shanks with bones1 good size soup bone
10 c. water
2-3 onions, depends on size
5-7 stalks celery with leaves
2 carrots
1 (16 oz.) pkg. mixed vegetables
1 lg. (20 oz.) can tomatoes
1 sm. (4 oz.) can tomato sauce
Salt, pepper, garlic powder, parsley flakes to taste
1/2 c. barley
Cooking Directions
Any other vegetables you want to add. I have used cauliflower, zucchini, broccoli, cabbage and mushrooms, etc.Place beef shanks, soup bone, salt, pepper, parsley, garlic powder and water in 8-quart covered pot. Cook until beef is well done. Remove beef and bones. Allow to cool so you can cut meat into small pieces and return to pot. Discard excess fat.
Chop onions, carrots, celery and any other fresh vegetables you plan on using. Add to pot with tomatoes hat have been broken up, tomato sauce, barley and frozen vegetables. Add more salt and pepper, if necessary.