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Easy-to-make Beef Soup
Creating a rich, hearty beef soup on a cold winter's day? Instead of reaching for the nearest sodium and preservative-filled can on your shelf, why not use this simple recipe? Yes, it will take quite a bit longer to make, but your kitchen will be filled with heavenly scents and you may even be able to lower your heating bill for the day. Instead of finishing a small can of soup and wistfully looking towards the pot for more, this recipe will provide enough servings to last a few days.
Beef Soup
2 lb. meaty beef shank (also called shins; crack the bone into small pieces)
5 quarts cold water
salt
pepper
large carrot, diced
two turnips, diced
2 tbs. barley
one head of celery, diced
two
large potatoes, sliced
Wash the beef shank and place it in a large pot. Cover with five quarts of cold water and let it boil for two hours or until the meat is tender. Season the pot with dashes of salt and pepper and then boil for an additional hour.
Add to the stock the carrot, turnips, barley and celery. After allowing the pot to boil another 15 minutes, add the potatoes and allow the stock to boil another 30 minutes.
Remove the meat from the pot to take out the bones before adding the beef pieces back to the soup.
Caterina Christakos is a published author and amateur chef. For even more simple and easy-to-make recipes, please visit http://www.thekitchennovice.com
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