How to Make Mom and Micki's Beef Shank Vegetable Soup - A Step-by-Step Guide

When it comes to comfort food, there is nothing quite like a hearty bowl of soup. And if you're looking for a recipe that captures the essence of home cooking, look no further than Mom and Micki's Beef Shank Vegetable Soup. This recipe has been passed down through generations, and it always brings warmth and comfort to the table.

What sets this soup apart is the use of beef shank, which adds a rich and meaty flavor to the broth. The beef shank is slow-cooked to perfection, allowing th...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 50 mins
  • Additional Time: 15 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 8
  • Yield: 1 soup

  • 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.
  • Nutrition

    336 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 79mg
    • Sodium: 532mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 33g
    • Vitamin C: 29mg
    • Calcium: 73mg
    • Iron: 4mg
    • Potassium: 779mg