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Beef & Garden Vegetable Soup
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Breakfast - Brunch
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Ingredients |
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2 to 2 1/2 pounds meaty beef shank crosscuts
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2 meduim carrots, bias-sliced
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2 stalks celery
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1 large potato, peeled and cubed
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u cup coarsely chopped cabbage
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i small onion, soarsely chopped
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3 cups water
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2 cups tomato juice
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2 tablespoons instant beef bouillon granules
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1 Tablespoon Worcestershire sauce
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1 teaspoon chili powder
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2 bay leaves
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Instructions |
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cut meat into 1 inch cubes, reserving boned and
trimming off fat
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i a 3 1/2 to 6 quart slow cooker place the carrots,
celery, potato, cabbage, onion, beef, and beef bones
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Originally Submitted
10/16/2011
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