Beef and Vegetable Soup 2 Recipe

  • 3 pounds beef shank or soup bone
  • 6 cups water
  • 1 quart tomato juice
  • 1 onion, chopped
  • 1 cup celery, finely diced
  • 4 teaspoons Salt
  • 1/2 teaspoon pepper
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon chili powder
  • 2 bay leaves
  • 1 cup carrots, sliced thin
  • 2 cups potatoes, diced
  • 2 cups corn
The day before, put beef shank or roast in a dutch oven. Cover with water and bring to a boil. Simmer until meat is very tender. Cool completely, refrigerating overnight.

Remove meat from water and skim off fat. Cut meat into small pieces and return to pot. Add tomato juice, onion, celery, salt, pepper, Worcestershire sauce, chili powder, bay leaves. Simmer one hour.

Add vegetables and simmer another hour or until vegetables are tender. Remove bay leaves before serving.

NOTE: Wonderful when served with homemade bread!

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