Illinois Stockyard Vegetable Beef Soup
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Ingredients
| 5 lbs. | 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 cup | canned tomatoes | | 1/2 cup | butter | | 1-1/2 cup | 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 |
1 Recipe Reviews
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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.
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Instructions
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.
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