Serves: 6
Total Calories: 99

3 pounds crosscut beef shank
1/4 cup flour
1 tablespoon vegetable oil
5 cups water
1 cup carrot sliced
1 cup celery sliced
1 cup onion chopped
1 (8-ounce) can tomato sauce
1 tablespoon beef bouillon
1 clove garlic minced
1/2 teaspoon basil dried basil leaves, crushed
1/8 teaspoon black pepper
1 (8-ounce) can green beans cut
1 cup macaroni small

On waxed paper, coat meat with flour. In a Dutch oven over medium-high heat, brown meat in oil on both sides. Drain off fat.

Add water, carrots, celery, onion, tomato sauce, bouillon granules, garlic, basil and pepper. Bring to a boil reduce heat to low, cover and simmer for 3 hours or until meat is tender.

Remove meat. Skim fat from surface of soup. Cut meat from bones and dice. Return meat to Dutch oven and bring soup to a boil.

Add green beans and macaroni. Reduce heat to low, cover and simmer for 15 minutes or until macaroni is tender. Serve in mugs or bowls.

Nutritional Facts:

Serves: 6
Total Calories: 99
Calories from Fat: 22

More Recipes from the Flavors of America Cookbook:
Chuckwagon Soup
Clam Pan Roast
Minted Pea Soup