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Vegetable Beef Soup

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4 lb Cross Cut Beef Shanks
8 cups Water
3 Cloves Garlic, finely chopped
1 Onion, (large), caorsely chopped
1 tsp Salt
1 tsp Black Pepper, fresh ground
1 Bay Leaf
1 Carrot, finely chopped
1 stalk Celery, broken into three pieces, with leafs
4 Beef Bouillon Cubes
3 cups Tomato Juice
1 tsp Thyme
8 Mushrooms, (medium)
5 Carrots, coarsely sliced
3 stalk Celery, chopped
2 Potatoes, one inch cubes
1 cup Peas, (fresh or frozen)
1 cup Corn & Green Beans, (fresh or frozen)


Brown beef in bottom of dutch oven over medium-high heat. Add water and bring to a boil. Skim foam. Add all remaining Group "A" ingredients,cover and bring to gentle boil. Cook for approximately three hours. Remove from heat. Strain liquid; discard all solids except the beef. Remove all lean meat from bones, cube and return to broth. Except for the potatoes, add all Group "B" ingredients and simmer for 20 minutes. Add the potatoes during the last 10 minutes. Skim excess fat before serving (easiest when soup has been refrigerated).