Home Made Beef Vegetable Soup

By Thom7747

Comfort to a friend who is ill can be a thermos jug of hot and savory homemade soup. Make a big kettleful, treat our family, give some away and freeze the rest for a cold winter's day.

Ingredients

• 6 pounds beef shanks, cracked
• 2 quarts water
• 2 bay leaf
• 10 peppercorns
• 2 cups carrot, sliced
• 1 cup celery, chopped
• 1 cup onion, chopped
• 2 (16 oz.) cans tomatoes
• 2 teaspoons salt
• 1/2 teaspoon marjoram leaf
• 1/2 teaspoon thyme leaves
• 1/2 ½ teaspoon monosodium glutamate

Preparation

Step 1

In large kettle, cover shanks with water; heat to boiling.
1. Add bay leaves and peppercorns.
2. Reduce heat; cover and simmer 1¾ hours or until meat on shanks is tender.

Remove shanks from stock; cut meat from shanks into ½-inch cubes.

Let stock cool slightly.

Skim fat from surface.
1. Strain stock into large kettle.
2. Add meat and remaining ingredients.
3. Heat to boiling.
4. Reduce heat; cover and simmer about 20 minutes or until carrots are tender.

TO FREEZE SOUP: 
1. Cool quickly in a pan of ice and water.
2. Pour into freezer container, leaving "head space."
3. Thaw at room temperature or in refrigerator.
4. Heat in double boiler, adding liquid if necessary.

Store no longer than 6 months.