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beef shank onion bay leaf salt pepper water green beans garbanzo beans tomatoes carrots sausage noodles parsley clove garlic basil Parmesan cheese
Viewed: 138 - Published at: 4 years agoIngredients
- 3 lbs. beef shank or possibly 1 pound round or possibly sirloin steak
- 1 med. onion
- 1 bay leaf
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 8 c. water
- 16 ounce. can cut green beans
- 15 ounce. garbanzo beans, liquid removed
- 8 ounce. can tomatoes, cut up
- 2 med. carrots, thinly sliced
- 4 ounce. Polish sausage or possibly pepperoni, sliced
- 2 ounce. fine noodles (1 1/4 c.)
- 2 tbsp. snipped parsley
- 1 clove garlic, chopped
- 1 1/2 teaspoon dry basil, crushed
- Grated Parmesan cheese
Method
- In Dutch oven or possibly large pan brown meat in small amount of oil.
- Add in onion, bay leaf, salt, pepper and water.
- Cover and simmer about 1 1/2 hrs or possibly till meat is tender (if steak used, shorten cooking time).
- Remove beef and skim fat from broth.
- When meat is cold sufficient to handle, remove meat from bones, cut up and return to broth.
- Throw away bones.
- Add in beans, garbanzo beans, undrained tomatoes, carrots, sausage, noodles, parsley, garlic and basil to soup.
- Cover and simmer 20-25 min or possibly till vegetables and noodles are tender.
- Season to taste, using bouillon if needed.
- If you like pass Parmesan cheese.
- Makes 8 to 10 servings.
