Michele Roy’s Vegetable Soup

Servings: 6
Ingredients:

2    Onions, finely chopped
1 lb Beef Shank
6 c  Cold Water
Salt
Black Pepper, freshly ground
2    Carrots, diced, peeled
1 c  Celery, diced
3/4 c  Rutabagas, diced
1 c  Tomato Juice
1 c  Broccoli cut in small floret
1/2 c  Small Pasta Shells

In a large stockpot, combine onion, beef shank and water. Season with salt
and pepper; bring to a boil and skim. Cover and reduce heat; simmer for 1
hour. Add carrots, celery, rutabaga and tomato juice. Cover and cook for
45 minutes more or until meat is tender.

Remove bone and finely chopped meat; return to soup. Add broccoli and
pasta shells; cook for 10 to 15 minutes more. Adjust seasonings.

From The Gazette, 91/12/04.

Posted by James Lor. Courtesy of Fred Peters.