Stick to your Ribs Soup
Submitted by: pleonard2064690
To make this soup, beef shanks, onion, garlic, tomatoes, celery, carrots, potatoes, canned green beans, and frozen mixed vegetables are simmered for several hours in a seasoned liquid.
Ingredients
- Olive oil
- Lawry's Seasoning Salt, to taste
- 6 meaty Beef shanks with bone
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 14 to 16 oz can of each: tomato sauce, and diced tomatoes
- 2 bay leaves
- Parsley, salt, pepper, Emeril's Essence seasoning, to taste
- 1 tsp. Worchestershire sauce
- 2 stalks of celery, chopped
- 5 carrots, chopped
- 1 can green beans
- 1 16 oz. package frozen mixed vegetables
- 6 medium potatoes, diced
- 5 cups of water
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Method
In a large stock pot, add a little oil. Use seasoning salt on both sides of beef; brown beef on both sides. Remove. Add onions and garlic, saute till golden. Drain oil. Add beef and rest of ingredients to pot. Cover and bring to a boil. Lower heat and simmer 3 to 4 hours until very tender. Stir frequently. Remove meat from bone; chop. Return to soup. Check seasoning (adding more, if needed.)
Notes: Serve with hearty rolls, tossed salad.
Number of Servings: lots!
Submitted by: pleonard2064690 ( See all of pleonard2064690 Recipes )
