Title: Hearty Beef And Vegetable Soup
Categories: None
Yield: 1 Servings

1 tb Oil
2 lb Beef shanks with bone in
2 Onions; chopped
3 Carrots; peeled & chopped
2 Celery stalks including
-leaves; chopped
4 Cloves garlic; minced
1/2 ts Pepper
12 c Water
1 cn (19oz) tomatoes; chopped
1 tb Salt
4 c Cabbage; finely shredded
3 Potatoes; peeled & diced, up
-to 4
1/3 c Fresh parsley; chopped

Here is a great soup recipe from the Montreal Gazette from last winter. The
good thing is that you can vary the ingredients according to what you have
on hand.

(3/4 cup barley or tiny dry pasta shells instead of potatoes)

(cauliflower and/or green beans can replace some of the cabbage)

In a large stock pot, heat oil & brown beef on both sides until nicely
colored. Transfer to a plate. Add onions, carrots, celery, garlic & pepper.
Cook 8 minutes or until softened. Return meat to pan & add water, tomatoes
& salt. Bring to a boil, reduce heat & simmer, covered for at least 1 1/2
hours or until beef is tender. Remove shanks from pot with a slotted spoon.
Cut meat from the bone, chop, & return to the soup. Add cabbage, potatoes &
parsley & simmer, covered, 30 minutes more. Adjust seasoning to taste.

All you need now is a huge bowl, a spoon & a loaf of crusty bread on the
side!!

Posted to JEWISH-FOOD digest by "leah perez" on Oct
04, 1998, converted by MM_Buster v2.0l.