Easy Vegetable-Beef Soup
- 5 c. water
- 1 1/2 lb. beef shank crosscuts
- 1 (16 oz.) can tomatoes, cut up
- 1 (10 oz.) pkg. frozen mixed vegetables
- 1 c. frozen loose-pack hash brown potatoes
- 1/4 c. regular onion soup mix
- 1/4 c. sliced celery
- 1 tsp. sugar
- 1 tsp. seasoned salt
- 1/2 tsp. Worcestershire sauce
- 1/8 tsp. pepper
- dash of bottled hot pepper sauce
- In 3-quart saucepan, combine water and beef; bring to boiling. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until meat is tender. Skim off fat (or chill beef and broth until layer of fat forms; remove and discard fat). Remove meat. Measure the cooking liquid; reserve 3 cups of the liquid to use in soup (save remaining cooking liquid for another use). When the meat is cool enough to handle, remove meat form bones; cut meat into bite size pieces. Discard bones.
water, beef shank crosscuts, tomatoes, frozen mixed vegetables, potatoes, regular onion soup, celery, sugar, salt, worcestershire sauce, pepper, pepper sauce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=52020 (may not work)