An easy, easy beef and veggie soup recipe to move toward the end of the week. We love soup, so the change in weather is great for us. We're going to use those beef shanks you bought (if you followed the list) and hopefully you found ones with lots of meat. If not, it's still a good flavor for a veggie soup. Those bones and marrow in the shank create a great tasting broth.
Beef and Veggie Soup
2 beef shanks (with lots of meat attached)
2 large carrots
1 medium onion
2 celery stalks
1 can tomatoes (italian style)
1 can beans (any type)
1 box (32oz) beef broth
1T oil or butter
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 cup rice or pasta (optional)
Heat the oil or butter in a chili pot (or my lovely dutch oven). Sear the beef shanks on both sides, about 2 minutes on each side. While they are searing, chop the veggies into good sized chunks (whatever size you like). Once the shanks are browned on both sides, add the remaining ingredients except the beans and pasta or rice. Bring to a boil, reduce head and simmerfor 30 minutes. Add the remaining ingredients and simmer and additional 20 minutes. Remove the meat from the pot, cut the meat from the bones and discard the bones. Dice the meat into bite sized chunks and add back to the pot. Heat an additional 3-5 minutes. Add additional salt and pepper to taste.
Serve piping hot with crackers, rolls or cornbread. Serves 6.
TIP: If you've added too much salt, peel a potato, cut it into quarters and throw it in the pot. Allow to cook for 5-10 minutes, then discard the potato chunks. The potato will absorb the excess salt.
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