Description
Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!
Ingredients
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs 20 mins
Servings: 8