Beef Vegetable Soup

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 14
• 6 -8 lbs cross-cut beef shanks
• salt
• 3 stalks celery, diced
• 3 large carrots, diced
• 2 medium onions, diced
• 1 (28 ounce) can tomatoes, chopped or crushed
• 1/2 cup chopped parsley
• 1/2 teaspoon basil
• 1/2 teaspoon thyme leaves
• 1/2 teaspoon pepper
• 1 (10 ounce) package frozen lima beans
• 1 (10 ounce) package frozen corn
• 1 (10 ounce) package frozen peas
• potato, diced (however many you like)
• 1 tablespoon sugar (optional)

Recipe

• 1 about 3 hours before serving: in a very large kettle over high heat, heat beef shanks, 2 tblsp.
• 2 salt 10 cups hot water to boiling.
• 3 reduce heat to low; add remaining ingredients except frozen vegetables and potatoes.
• 4 cover; simmer for 2 hours.
• 5 i remove the meat at this point and shred it and get rid of the bones.
• 6 (you don't have to do this, it's just my preference).
• 7 stir in frozen vegetables, a tablespoon of sugar or less to taste and 2 teasp of salt; cook 30 minutes or until vegetables are tender.
• 8 to freeze: cut meat from the bones (if you haven't already) and discard.
• 9 put soup into 1-quart freezer containers, leaving at least 1-1/2 inches head space for expansion.
• 10 freezes up to 3 months.