Mom And Mickis Beef Shank Vegetable Soup Recipes

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MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP



Mom and Micki's Beef Shank Vegetable Soup image

Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!

Provided by Micki McKinzie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h20m

Yield 8

Number Of Ingredients 12

5 quarts water
4 pounds beef shanks
1 (14.5 ounce) can diced fire-roasted tomatoes
¼ large onion, chopped
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
2 bay leaves
½ pound carrots, peeled and cut into chunks
2 potatoes, cut into chunks
1 green bell pepper
1 sprig parsley

Steps:

  • Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
  • Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 16.6 g, Cholesterol 79.4 mg, Fat 14.8 g, Fiber 2.9 g, Protein 32.6 g, SaturatedFat 5.7 g, Sodium 532.4 mg, Sugar 3.6 g

MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP



Mom and Micki's Beef Shank Vegetable Soup image

Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!

Provided by Micki McKinzie

Categories     Beef Soup

Time 2h20m

Yield 8

Number Of Ingredients 12

5 quarts water
4 pounds beef shanks
1 (14.5 ounce) can diced fire-roasted tomatoes
¼ large onion, chopped
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
2 bay leaves
½ pound carrots, peeled and cut into chunks
2 potatoes, cut into chunks
1 green bell pepper
1 sprig parsley

Steps:

  • Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
  • Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 16.6 g, Cholesterol 79.4 mg, Fat 14.8 g, Fiber 2.9 g, Protein 32.6 g, SaturatedFat 5.7 g, Sodium 532.4 mg, Sugar 3.6 g

MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP



Mom and Micki's Beef Shank Vegetable Soup image

Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!

Provided by Micki McKinzie

Categories     Beef Soup

Time 2h20m

Yield 8

Number Of Ingredients 12

5 quarts water
4 pounds beef shanks
1 (14.5 ounce) can diced fire-roasted tomatoes
¼ large onion, chopped
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
2 bay leaves
½ pound carrots, peeled and cut into chunks
2 potatoes, cut into chunks
1 green bell pepper
1 sprig parsley

Steps:

  • Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
  • Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 16.6 g, Cholesterol 79.4 mg, Fat 14.8 g, Fiber 2.9 g, Protein 32.6 g, SaturatedFat 5.7 g, Sodium 532.4 mg, Sugar 3.6 g

MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP



Mom and Micki's Beef Shank Vegetable Soup image

Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!

Provided by Micki McKinzie

Categories     Beef Soup

Time 2h20m

Yield 8

Number Of Ingredients 12

5 quarts water
4 pounds beef shanks
1 (14.5 ounce) can diced fire-roasted tomatoes
¼ large onion, chopped
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
2 bay leaves
½ pound carrots, peeled and cut into chunks
2 potatoes, cut into chunks
1 green bell pepper
1 sprig parsley

Steps:

  • Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
  • Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 16.6 g, Cholesterol 79.4 mg, Fat 14.8 g, Fiber 2.9 g, Protein 32.6 g, SaturatedFat 5.7 g, Sodium 532.4 mg, Sugar 3.6 g

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