Vegetable Beef Soup
3 pounds beef shank (cross cut)
1 pint tomato juice
1 medium onion, chopped
4 tsp salt
2 tsp Worcestershire sauce
1/4 tsp chili powder
2 bay leaves
6 cups water
1 can diced tomatoes, 16 ounce
1 cup diced celery
1 cup carrots, diced
2 cups potatoes, peeled and diced
1 cup of frozen or canned peas or green beans (optional)
1 small can whole kernel corn (or about 1 cup of frozen corn)
In a large pot, combine the beef, tomato juice, onion, water, Worcestershire sauce, and seasonings.
Bring to a boil, then reduce heat and simmer for at least 2 hours, until the meat is tender enough to remove from the bones.
Remove meat from the pot. Cut the beef into cubes, trimming fat as you go.
Return meat to the pot, along with the canned tomatoes, celery, carrots, and potatoes.
Simmer until the potatoes and carrots are tender, about 20 minutes.
Add the canned or frozen (or leftover) veggies, and simmer for 10 more minutes.
Pairs Well With
This is an old stand-by recipe. I made it quite a bit when I was first married and when my children were little.