Vegetable Beef Soup

Serves: 6
Total Calories: 64


2 pounds crosscut beef shank
2 teaspoons salt
1 (14 1/2-ounce) can tomato wedges
2 cups potatoes cubed
1 cup cabbage shredded
1/2 cup celery chopped
1/2 cup carrot sliced
1/2 cup onion chopped
1 1/2 tablespoons white rice uncooked or barley
1/2 teaspoon black pepper


Cover meat with water add salt and heat to boiling. Reduce heat cover and simmer for 3 hours. Remove meat from stock cut meat into 1/2 -inch cubes. Let stock cool slightly skim excess fat from surface. Measure stock add enough water to measure 5 cups. Strain stock into a large saucepan. Add meat cubes and remaining ingredients. Heat to boiling. Cover simmer for 20 to 25 minutes or until carrot is tender.

* If using a pressure cooker, follow manufacturer's directions and cook meat for 30 minutes. Let pressure return to normal. Add enough water to make 5 cups stock, then add meat and vegetables cook for 3 minutes. Let the pressure return to normal.

Nutritional Facts:

Serves: 6
Total Calories: 64
Calories from Fat: 0

This Vegetable Beef Soup recipe is from the Family Favorites Cookbook. Download this Cookbook today.

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Vegetable Beef Soup

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