Recipe

Dilled Vegetable-beef Soup Recipe

Add Step-by-Step Photos	Craftyazgirl / All my dishes 1 year ago This is a great soup to serve on a cold winter night, it's hearty and good for you filled with yummy vegetables and goes great with warm crusty bread and butter or hot biscuits Prep:30m Cook:180m Servings:6	Craftyazgir
	money saving and delicious

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Ingredients

3 thick slices beef knuckle (3 1/2 to 4 Ibs.) (if you can't get knuckles you can use meaty beef shanks)

2 Tbsp. butter or margarine

2 large onions, sliced, separated into rings

1/2 Ib. mushrooms, sliced

3 large carrots, thinly sliced

2 stalks celery, thinly sliced

2 cloves garlic, minced or pressed

1/2 cup chopped parsley

1 Tbsp. salt

1 tsp. each dry dill weed, and savory or marjoram leaves

1/4 tsp. white pepper

1 can (1 Ib.) tomatoes

2 quarts water

1 medium potato, thinly sliced

1/2 Ib. green beans, cut in 1-inch lengths

2 cups chopped fresh spinach leaves

Shredded Swiss cheese or croutons

Directions

Brown beef knuckle slices in heated butter in a large 5 1/2 to 6-quart-kettle. Stir in onions and cook until limp. Add mushrooms, carrots, celery, garlic, parsley, salt, herbs, pepper, tomatoes (broken up with a fork, with their liquid), and water. Bring to boiling. Cover. Reduce heat and simmer until meat is very tender, about 3 hrs.

Remove meat and bones with a slotted spoon. Discard bones and fat. Return meat to soup. (At this point, soup can be refrigerated until ready to serve. Skim fat from surface.)

Add potato to soup. Bring to a gentle boil. Cook, uncovered, until potato is tender, about 15 min. Add beans and cook until just tender, 10 to 12 min. Stir in spinach and cook about 3 min. Salt to taste.

Serve soup sprinkled with cheese or croutons.(or both)

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