Grandma Kay's "Vegetable" Soup
Yes, the name is rather ironic as the first ingredient listed is beef shank.
But the name is from a by gone era when vegetarian food was not really a thing.
We keep the name to honor that time and our grandmother Kay.
But the name is from a by gone era when vegetarian food was not really a thing.
We keep the name to honor that time and our grandmother Kay.
|
What you need:
3lbs beef shank 2 tsp salt 1 large can diced tomatoes 1 onion, diced 3 stalks celery, diced 2 carrots, diced 1 cup frozen peas or corn 1 head cabbage, shredded |
Method:
Cover the beef shank with water and add the salt. Bring the water to a boil and simmer for 2 hours. Add the canned tomatoes, onion, and celery and then simmer for 1 more hour. Add carrots then simmer 20 more minutes. Add the cabbage, peas and corn and then simmer for 20 more minutes. Let the soup cool for 10 to 20 minutes before serving.
Serve with garlic bread
Cover the beef shank with water and add the salt. Bring the water to a boil and simmer for 2 hours. Add the canned tomatoes, onion, and celery and then simmer for 1 more hour. Add carrots then simmer 20 more minutes. Add the cabbage, peas and corn and then simmer for 20 more minutes. Let the soup cool for 10 to 20 minutes before serving.
Serve with garlic bread