Recipe - Hearty Beef And Vegetable Soup

1 tablespoon Oil
2 pound Beef shanks with bone in
2 Onions; chopped
3 Carrots; peeled & chopped
2 Celery stalks including
leaves; chopped
4 Cloves garlic; minced
One half teaspoon Pepper
12 cup Water
1 cn (19oz) tomatoes; chopped
1 tablespoon Salt
4 cup Cabbage; finely shredded
3 Potatoes; peeled & minced , up
to 4
1/3 cup Fresh parsley; chopped

Here is a great soup recipe from the Montreal Gazette from last winter. The
good thing is that you can vary the ingredients according to what you have
on hand.

(Three fourths cup barley or tiny dry pasta shells instead of potatoes)

(cauliflower and/or green beans can replace some of the cabbage)

In a large stock pot, heat oil & brown beef on both sides until nicely
colored. Transfer to a plate. Add onions, carrots, celery, garlic & pepper.
Cook 8 minutes or until softened. Return meat to pan & add water, tomatoes
& salt. Bring to a boil, reduce heat & simmer, covered for at least 1 1/2
hours or until beef is tender. Remove shanks from pot with a slotted spoon.
Cut meat from the bone, chop, & return to the soup. Add cabbage, potatoes &
parsley & simmer, covered, 30 minutes more. Adjust seasoning to taste.

All you need now is a huge bowl, a spoon & a loaf of crusty bread on the
side!!

Posted to JEWISHFOOD digest by "leah perez" perezleah@hotmail.com on Oct
04, 1998, converted by MM_Buster v2.0l.