MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP
Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!
Provided by Micki McKinzie
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
- Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 16.6 g, Cholesterol 79.4 mg, Fat 14.8 g, Fiber 2.9 g, Protein 32.6 g, SaturatedFat 5.7 g, Sodium 532.4 mg, Sugar 3.6 g
HEARTY BEEF SOUP
This quick-to-fix soup, sent in by Marcia Severson from Hallock, Minnesota, feeds 25 hungry tummies. The tender sirloin pieces and diced veggies offer satisfying appeal. Marcia Severson, Hallock, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 32 servings (8 quarts).
Number Of Ingredients 15
Steps:
- In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.
Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 428mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
BEEF SHANK & BARLEY SOUP
Make and share this Beef Shank & Barley Soup recipe from Food.com.
Provided by Chef PotPie
Categories Vegetable
Time P1DT40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In 8 quart Dutch oven in hot oil, brown beef shanks on both sides. Remove to a plate.
- In pan drippings, cook carrots, celery, onions and mushrooms until lightly browned.
- Cut meat from bones into bite-sized pieces and return meat AND bones to Dutch oven.
- Add barley, salt, oregano, pepper, bouillon cubes, and 11 cups of water.
- Heat to boil, reduce heat, cover and simmer 1 1/2 hours until beef and barley are tender.
- Discard bones, skim fat from liquid.
- Add spinach to pot, bring back to boil, reduce heat and simmer, covered, 10 minutes.
Nutrition Facts : Calories 169.4, Fat 6.2, SaturatedFat 0.9, Cholesterol 0.1, Sodium 815.6, Carbohydrate 25.6, Fiber 7.3, Sugar 5.6, Protein 5.6
BEEF SHANK SOUP WITH VEGETABLES
Make and share this Beef Shank Soup With Vegetables recipe from Food.com.
Provided by Secret Agent
Categories Grains
Time 5h30m
Yield 2 gallons, 12 serving(s)
Number Of Ingredients 20
Steps:
- Brown the beef shanks in the olive oil until nice and browned. Add water and cook until the beef falls off of the bone and the marrow is cooked out of the center of the bones, about 3 hours.
- Strain the broth through several changes of wet paper towels to get rid of the icky little protein globs and fat. Remove meat from the bones, remove the fat and dice the meat.
- Wash the pot and add a little more olive oil and carrots, onion, celery and cabbage and cook on medium heat until they are beginning to color.
- Add the meat, stock, broth and the remaining veggies, barley and spices and cook on medium low for a couple of hours. Remove the bay leaf.
- Taste it to see if you need to adjust the salt or pepper. This holds nicely in a crock pot for hours.
Nutrition Facts : Calories 73.6, Fat 2.2, SaturatedFat 0.2, Cholesterol 0.8, Sodium 677.2, Carbohydrate 11, Fiber 2.9, Sugar 3.8, Protein 3.9
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