Beef And Vegetable Soup No. 1

A simple, yet delicious soup made with succulent beef, carrots, celery, turnips and parsnips.

Yields:	6 servings
Rating:
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	Preparation	2 hours
	Cooking	1 hours
	Ready In	4 hours

Ingredients

4	pounds	beef bones	meaty, sawed into pieces
1	each	onion	halved
2	each	carrots	quartered
1	stalk	celery	cut into 3 pieces
1	small	turnip	sliced, optional
12	each	peppercorns
1	each	bay leaf
1	pinch	thyme leaves
4	each	parsley leaves	sprigs
3	pints	beef stock
3	tablespoons	fat	from stock
1	large	onion	chopped
1	cup	carrot	diced
1/2	cup	celery	diced
1/2	cup	turnip	diced, optional
1/2	cup	parsnips	diced, optional
1 1/2	pound	beef	cross cut, shanks
1	cup	tomatoes	chopped
1	teaspoon	sugar
1	tablespoon	salt
1/2	teaspoon	black pepper
1/4	cup	pearl barley	if used soup must be eated in a day or two

Directions

STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints. Bring to a boil slowly, skimming when necessary. Add vegetables, peppercorns, herbs and salt. Cover and simmer 2-3 hours. Strain stock into a large bowl and discard the bones and vegetables. Store stock, covered, overnight in refrigerator. Next day remove the fat and retain 2-3 tb of it for the soup.

SOUP: Place fat in soup kettle and sauté onions, carrots, celery, turnips and parsnips over low heat for 10 minutes. Increase heat and add boned and diced shank meat. Cook, stirring, until beef juices run out and brown. Add stock, barley, tomatoes, sugar, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until beef is tender.

Soup is ready to serve. Soup improves when served the next day.