Beef Vegetable Soup

Here is another great soup recipe from Grandma Cheyne.  This vegetable soup is one of her favorites that her Mom (my Great Grandmother) use to make.  She mentioned that her mother actually use to make the noodles homemade for this…i’m thinking semi-homemade will do for me (buying packaged noodles), but it’s quite amazing to think of a time when everything was made from scracth.

ingredients 

12 cups of water
1 to 1.5 lbs of beef shank and soup bone
1 large can of chopped tomatoes
3 stalks of celery (chopped)
3 to 4 carrots (chopped)
1 medium onion (chopped)
1 to 2 cans of beef broth (14 or 16 oz. size)
1 to 1.5 lbs of mixed vegetables frozen (or canned)
You can also add fresh cauliflower and/or broccoli
Salt, pepper & parprika to taste
Egg noodles or pasta of your choice

preparation

1. Cook water, beef shank and bone until all comes to a boil
2. Skim the foam off of the top that is created from the boiling of the meat
3. Add all of the other ingredients and cook on slow boil or simmer for 2 hours
4. Cook noodles separately and individually add to the soup when serving.  Another variation is to add pastina (those small round BB pasta you typically see in wedding soup) into the soup about a half hour before it is done cooking.

serving size

1 pot – you can increase the size of this recipe by doubling, tripling the all ingredients equally.