BEEFY VEGETABLE RICE SOUP

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

Makes 6 servings.

[edit] Ingredients

• 2 pounds Beef shank cross cuts*
• 2 teaspoons salt, divided
• 6 cups water
• 1 14-1/2- to 16-ounce can tomatoes, crushed
• 1 medium Onion, chopped
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 cup fresh or canned green beans, cut into 1-inch pieces
• 2/3 cup uncooked rice
• 2 cloves garlic, minced
• 1 tablespoon worcestershire sauce
• 1 teaspoon marjoram leaves, crushed
• 1/2 teaspoon thyme leaves, crushed
• 1/4 teaspoon ground black pepper

[edit] Directions

Combine Beef, salt and water in 4-quart Dutch oven. Bring to a boil. Reduce heat, cover, and simmer 2 hours, or until tender and meat falls from bones. Discard bones. Skim fat from broth. Measure broth and add enough water to equal 6 cups. Return broth to Dutch oven.

Add tomatoes, Onion, carrots, celery, Beans, rice, garlic, worcestershire sauce, marjoram, thyme and pepper. Bring to a boil. Reduce heat and simmer 15 to 20 minutes, or until vegetables and rice are tender.

[edit] Other Links

[edit] See also