Winter Vegetable Beef Soup

• 1 lb. beef soup bones (as meaty as possible; meaty neck
• cross-cut shank bones are good)
• 12 cups water
• 1 lg. onion, quartered
• 2 cans (1 lb. each) cooking tomatoes, peeled, whole
• 2 sm. carrots
• 1/2 lb. green peas, unshelled
• 1 ear corn, fresh
• 3 bay leaves
• 1/4 lb. fresh green beans
• 5 tbsp. dried basil
• 1/2 cup fresh basil, chopped
• 2 tbsp. dried oregano
• 2 to 4 tbsp. fresh oregano, chopped
• 1 tbsp. dried thyme
• 2 tbsp. fresh thyme, chopped
• Salt and pepper, to taste

1. In a large, heavy pot, bring about 12 cups of water to boil.
2. Add beef bones, cover and bring back to full boil.
3. Reduce heat to low simmer.
4. Skim occasionally during first 30 minutes to remove scum.
5. Cook for 3-4 hours until meat is tender and nearly falls off of bones.
6. Remove bones from broth.
7. Remove all meat and marrow from bones and return to the pot.
8. Add tomatoes (including juice), onion and herbs.
9. Simmer for 20 minutes.
10. Remove tomatoes, break up into quarters or smaller, and return to the pot.
11. Continue to simmer.
12. Clean green beans and break into pieces.
13. Clean carrots and slice into thin slices.
14. Slice kernels from ear of corn.
15. Shell peas.
16. Add vegetables to pot.
17. Simmer for 30 minutes.
18. Add salt and pepper to taste and serve.

beef soup bones, cross, water, onion, tomatoes, carrots, green peas, corn, bay leaves, fresh green beans, basil, fresh basil, oregano, fresh oregano, thyme, fresh thyme, salt

Taken from www.foodgeeks.com/recipes/4696 (may not work)