End of the Garden Vegetable Beef Soup, by Request

Delicious, spicy, sweet, and so good for you soup.

This morning our middle son Mike called with a special request.  Katie our 13 year old Granddaughter awoke with a temperature and he thought that her  Grandma's soup was just what was needed.  He asked if I had everything I needed to make it and I assured him I did,  knowing that last evening I had just about finished off the better part of the garden picking a 5 pound box of green beans, onions, tomatoes, and peppers.

Diced and shredded fresh vegetables from the garden.

My mind flashed to the package of meaty beef shanks I had bought and frozen for just such a time.  Then there are the frozen containers I have put back full of "dibby-dabs" of leftover corn I cut from the cob, peas, and assorted vegetables.  I keep barley in the freezer as well as brown rice and cheese rinds I drop in pots of soup to add wonderful flavor them.  So I answered, "Yes, I've got it covered Mike."  A few minutes ago I texted him (Yes, can you believe it!  I text?) to say it is done and ready for pick up anytime.

"Dibby-dabs" I have frozen for soup.

Ingredients for "End of the Garden Vegetable Beef Soup" Soup:

2 meaty beef shanks, about 2 pounds
3 onions, one diced the other two halved
1 head of garlic
1/2 of a bunch of celery, use the top 4-5" with the leaves in the beef stock and dice the rest
10  small to medium carrots, wash and break 3-4 for the stock, peel and slice the rest
1/2 head of small to medium cabbage shredded
2 turnips peeled and diced
5 medium potatoes peeled and diced
2 hot peppers leave whole
1 yellow or red bell pepper seeded and diced
2 bay leaves
1/2 t. black pepper corns
2 t. kosher salt
2 C. peas
3 C. green beans
3 C. corn
8-10 tomatoes, peeled, seeded, and quartered
1/4 C. barley
1/4 C. brown rice
8 C. beef stock, granulated beef stock, or bullion cubes with water to mix
any other vegetables or beans you like or have on hand
any hard cheese rinds you may have saved (rinds from Parmesan cheese is ideal)

Meaty Beef Shanks Simmering with Seasonings and Vegetables Form the Stock.

The Stock:

Place the beef shanks, 2 halved onions, head of garlic, celery tops, broken carrots, hot peppers, bay leaves, black pepper corns, and salt in a large stock pot and cover with water.  Bring to a boil then reduce to a medium simmer and cover.  Cook for 2-3 hours or until the meat is fork tender.  Remove the meat and set aside to cool.  Strain the broth and either pitch the spent vegetables and seasoning or puree them in a processor for thickening.  I usually pitch them.

The Soup:

Return the broth to the large kettle and add all of the remaining ingredients.  Pick the cooled meat to remove any fat or gristle and shred it into bite sized portions.  If you need additional liquid add water.  Taste for seasoning and add salt pepper and fortify as needed with beef bullion.  I often add a tablespoon of sugar and additional hot sauce until if tastes just the way we like it. Bring to a boil then simmer over low heat until all of the vegetables are tender and the flavors are melded.  Serve steaming hot with crisp crackers. 

Um-Um Good.

This soup just gets better as it sits and my husband often comments it is better days later when I serve it again.  You can also freeze or share with family and friends because I am certain the yield is at least 6 quarts as stated.

Note this could also be made in a slow cooker by just assembling everything and leaving it to cook all of the day.