Peasant-Style Homemade Vegetable Soup(Serves 8)

• 1 1/2 lb. boneless stew meat
• piece of shin bone
• 10 c. cold water
• 1 bay leaf
• 4 peppercorns, cracked
• 3 sprigs parsley
• 2 parsnips, quartered lengthwise and cut into 2-inch pieces
• 4 carrots, quartered lengthwise and cut into 2-inch pieces
• 2 large onions, quartered
• 3 medium potatoes, unpeeled, quartered and sliced
• 4 small, red, ripe tomatoes, quartered
• 1/4 tsp. tarragon
• 1/4 tsp. freshly ground black pepper
• 2 Tbsp. Angostura aromatic bitters

1. Place meat, shin bone, bay leaf, peppercorns and parsley in kettle of water.
2. Bring to a boil.
3. Reduce heat to simmer and cook 1 hour or until meat is tender.
4. Remove meat from bone and skim fat from broth.
5. Add vegetables, pepper and tarragon; simmer 30 minutes longer.
6. Return meat to soup; stir in Angostura.
7. Heat 10 minutes and serve.
8. There are 199 calories per serving with 44 milligrams sodium per serving.

boneless stew meat, shin bone, cold water, bay leaf, parsley, parsnips, carrots, onions, potatoes, tomatoes, tarragon, freshly ground black pepper, aromatic bitters

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213964 (may not work)