Vegetable
Beef Soup
                  INGREDIENTS
6 large or 9 small (YUKON) Potatoes
3 medium Onions
Salt
4Beef Boullion Cubes
5 Stalks Celery
Celery Garni
5 Carrots
Orzo (or Rice) - about 1/2 Cup cooked per
servng
3 cans (28 oz ea) Whole Peeled Tomatoes
2-3 lbs Beef Shank
2-4 lbs Beef Bones
some grated Parmesan &/or shredded
Mozzarella






























                        DIRECTIONS:

In large pot cover Shanks and Bones with
water, and begin to boil.

















Remove skin off of Onions, set aside.

















"Hair"/peel the Celery Stalks.

















Take about 2 Celery Garni from hearts.

































Dice all Celery, get 4 Beef Bouillion cubes,
about 1 Tablespoon of Salt and the Onions....

















Add all of this to the soup.


















Cover and continue to boil for about 30 min.

















Move onto the next step...
After 30 minutes you will need:
Carrots (peeled and diced)
Potatoes (peeled, diced, rinsed and put on side
in bowl of cold water)
The 3 cans of Whole Peeled Tomatoes.






































Open the cans of Whole Peeled Tomatoes.
VERY IMPORTANT: put a large bowl under the
strainer before you pour them in. You need to
keep the liquid!!





















Break the Tomatoes up with your hands while
continuing to drain the liquid into the bowl.










Now when you lift the lid of the boiling soup,
you'll see that the meat is really starting to cook.

















Here's your option: At this point what you have
is a nice Beef Broth. You can add a dash of DRY
Red Wine now and continue to simmer (the
liquid will begin to dissipate) for another 30
minutes or so, and leave it at that. Cool down,
and you can use this Beef Broth for a number of
things; just add Noodles to it with a bit of the
chopped up Meat and you'll have Beef Noodle
Soup. OR, you can freeze portions of it for later
(in any size; i.e. even in ice cube trays if all you
need later is just a bit of homemade Beef Soup;
or you can even begin to make Homemade
Onion Soup (another recipe)
However to carry on with THIS recipe, add the
crushed Tomatoes, the Tomato Juice and the
Carrots to the Broth. SAVE THE POTATOES for
later.

















Cover and reduce to medium low flame, simmer
for 30 min more.

Now move onto the last step...

.
Get ready to EAT









With a slotted spoon,
remove the Beef Shanks
and bones from the soup.










Remove all the good meat
from the bones and set
aside.
















Dice up Meat, add to soup.
If you have a pooch, cool
down the bones and give
them only the LARGER
ones (to prevent chipping
of fragments.












Add the small diced
Potatoes to the soup and
bring to boil again, boil for
about 15 minutes more.



















Make Rice or boil some
Orzo Pasta.
Eat plain OR...

















Add some Cheese.
HOME

SLOW COOKING
in a Crock Pot

COPY CAT
RESTAURANT
RECIPES

DOREEN'S
KITCHEN RECIPES
Appetizers
Soups & Broths
Salads
Pasta, Leaf & Dressings
Sandwiches
Vegetables
Grill
Grilled WHOLE Pineapple,
Bananas, Vegetables,
Mussels, Beer Chicken,
Beef, Burgers, Pulled Pork,
How to clean a  
Charcoal Grill
Breakfast
Potato Pancakes,
Poached Egg's,
Fried Potatoes
Crepes
Savory, Dessert, Veggie
Pizza
Dough's & Sauces
Pasta
Homemade Pasta, Sauces
Main Course
Seafood, Chicken, Beef,
Pork
Seafood/Fish
Baked, Pan Fried, Poached,
-fillet whole fish-
Beef
Variety of Beef dishes
Pork
Grilling, Baking, Sandwiches
Poultry
Chicken, Turkey,
Cornish Hens
German/Polish
Schnitzels, Dumplings,
Swedish Meatballs
Italian
Seafood, Chicken, Beef,
Pasta
Oriental
Sushi Rolls, Gyoza, Egg Rolls,
Chop Suey
Mexican
Enchiladas, Tamales,
Tostadas, Chili Rellenos,
Homemade Enchilada sauce
French
Crepes, Escargot,
Bouillabaisse, Lobster
Bisque, Shrimp de Jonghe
Desserts
Pies, Tira Mi Su
CONTACT
CD COOKBOOK
"La Cucina Dorina"
OR get an
EBOOK download
CD Cookbook "Italian Kitchen" with
FREE Red Cross Pasta cookbook
OR get an
EBOOK download
CD Cookbook
"La Cuisine Francaise"
with FREE Magic Pan
Restaurant recipes
OR get an
EBOOK download