Illinois Stockyard Vegetable Beef Soup

5 lb. beef shank with bone
Salt, to taste
2 qt. water
1 clove garlic, minced
1/3 cup pearl barley
1/2 cup celery tops, chopped
2 cups onions, chopped
3-1/2 cups canned tomatoes
1/2 cup butter
1-1/2 cups celery, finely diced
1 cup carrots, diced
1 cup potatoes, diced
1 cup green cabbage, finely chopped
1 cup green beans, sliced
2 cups fresh peas or 1 pkg. (10 oz.) frozen peas
1 cup fresh spinach, finely chopped

Directions:

Have bones cut into several pieces. Put the bones in a kettle with one tablespoon salt and next five ingredients. Bring to boil; cover and simmer for three hours or until meat is tender. Skim soup. Remove bones and meat and set meat aside. Add tomatoes to soup. Melt butter in skillet. Add vegetables except peas and spinach. Saute for seven minutes; stirring frequently. Add to soup; cover and simmer for 30 minutes. Add peas; spinach and the meat cut into bite size pieces. Cover and simmer for 10 minutes longer. Add salt and pepper to taste.

User Reviews:

Very good. The beef shank bones are key. Try a cup of red wine to kick it up a notch. Certainly a first class soup with crusty Italian bread on a cold windy day.

submitted by bobcolucci on November 01, 2004

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