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Soup is my passion. 


 

 

A Cooking Adventure with Thom


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Thom's Vegetable Beef Soup

Thom Hackett

Betty Crocker Cookbook, Recipe #232
Servings: 6

Soup

I am a true soup lover.  I have many soup recipes and I have tried hundreds or even thousands of other folks' vegetable soup.  I am convinced that this one is the best.  This recipe started with a recipe I found in my old Better Homes Cook Book.

Ingredients


3 pounds beef shanks
18 ounces tomato juice
cup chopped onion
4 teaspoons salt
2 teaspoons Worcestershire sauce
teaspoon chili powder
2 bay leaves
6 cups water
16 ounces tomatoes
1 cup diced celery
16 ounces whole kernel corn, frozen
1 cup diced carrots
1 cup diced potatoes
10 ounces lima beans, canned, drained
16 ounces sweet peas, canned, drained

Cooking Method


Combine meat, tomato juice, onion, seasonings, and 6 cups water in soup kettle. 

  1. Cover and simmer for 2 hours. 

  2. Cut meat from bones in small cubes.

  3. Strain broth and skim off excess fat.

  4. Add meat and vegetables.

  5. Cover and simmer 1 hour.

     
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