Vegetable Soup with Beef Shank Stock
Drick's Rambling Cafe
Drick's Rambling Cafe
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 6 quarts
  • 6 to
  • 8 pounds beef bones, oxtails, shins, short ribs or beef shanks (the meat is a plus)
  • salt
  • 1/4 cup ketchup
  • 1/2 teaspoon black pepper
  • 2 onions, quartered
  • 2 ribs of celery, halved
  • 2 carrots, cut into 4x1/2-inch strips
  • 1/2 green bell pepper, quartered
  • 6 garlic toes, halved
  • 2 cups dry red wine
  • 4 bay leaves
  • 1 teaspoon dried thyme
  • 6 1/2 quarts cold water
  • 1 tablespoon olive oil
  • 3 carrots, cubed
  • 2 ribs of celery, chopped
  • 1 large onion, chopped
  • 4 quarts Rich Beef Stock -recipe from above
  • 1 pound fresh green beans,trimmed in 1-inch sections (1 -14 oz frozen)
  • 1 pound fresh, dry shelled small lima beans (1 -16 oz petite frozen)
  • kernels from 5 to 6 ears of fresh corn (1 -16 oz frozen)
  • 1/2 pound fresh okra, chopped (3/4 cup frozen)
  • 1 large white potato, peeled and cubed
  • 1 -14.5 oz petite diced tomatoes with juice
  • 1 15-.5 oz cannellini beans, drained
  • 2 sprigs fresh thyme (1 teaspoon dried)
  • 1 tablespoon chopped fresh parsley

Instructions

Comments

Log in or Register to write a comment.