Vegetable Beef Soup

By á-7935

This recipe is from my Mom-Mom Cole. She makes the best soup, I hope mine is as good as hers, but as we know Grandmother's food always test better. I think it's the love she puts into it.

Ingredients

• 2 pounds of Shin or Shank Beef (Beef Short Ribs can also be used
• 4 to 6 Peppercorns
• 1 or 2 Bay Leaves
• 1 28 oz can of Whole Peeled Tomatoes
• Celery
• Onion
• 2 bags frozen peas, green beans, carrots, corn, and lima beans
• White Potatoes
• Small can of Tomato Soup (Optional) (I opt to leave this out.)

Details

Cooking time 4mins

Preparation

Step 1

-Fill pot with water about 1 inch above meat. As beef starts to boil get rid of foam that forms on top. (Water can also be added at times throughout cooking the soup as water will evaporate off.)
-After beef starts boiling add 4 peppercorns and 1 bay leaf (sometimes I add a few more peppercorns and another bay leaf). Slow boil for 45 minutes.
-Next cut up tomatoes and add tomatoes and juice to meat. Slow boil for 30 minutes.
-Next cut up celery and onion and add to the pot. Simmer for 30 more minutes.
-Check meat for doneness before adding frozen vegetables meat should be falling off the bone. Add mixed vegetables and cook for 30 minutes.
-Meat should be just about done.
-When vegetables are done add cubed potatoes. Potatoes will cook quick.
-Soup is done when meat is falling off the bone. Remove meat and cut it up into bite sized pieces, and return to pot. Simmer a couple mintues.
-Soup is ready!