Illinois Stockyard Vegetable Beef Soup

• 5 lb. beef shank with bone
• Salt, to taste
• 2 qt. water
• 1 clove garlic, minced
• 1/3 cup pearl barley
• 1/2 cup celery tops, chopped
• 2 cups onions, chopped
• 3-1/2 cup canned tomatoes
• 1/2 cup butter
• 1-1/2 cup celery, finely diced
• 1 cup carrots, diced
• 1 cup potatoes, diced
• 1 cup green cabbage, finely chopped
• 1 cup green beans, sliced
• 2 cups fresh peas
• 1 pkg. (10 oz.) frozen peas
• 1 cup fresh spinach, finely chopped

1. Have bones cut into several pieces.
2. Put the bones in a kettle with one tablespoon salt and next five ingredients.
3. Bring to boil; cover and simmer for three hours or until meat is tender.
4. Skim soup.
5. Remove bones and meat and set meat aside.
6. Add tomatoes to soup.
7. Melt butter in skillet.
8. Add vegetables except peas and spinach.
9. Saute for seven minutes; stirring frequently.
10. Add to soup; cover and simmer for 30 minutes.
11. Add peas; spinach and the meat cut into bite size pieces.
12. Cover and simmer for 10 minutes longer.
13. Add salt and pepper to taste.

beef shank with bone, salt, water, clove garlic, pearl barley, celery tops, onions, tomatoes, butter, celery, carrots, potatoes, green cabbage, green beans, fresh peas, frozen peas, fresh spinach

Taken from www.foodgeeks.com/recipes/4688 (may not work)