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Mom and Micki's Beef Shank Vegetable Soup

Micki McKinzie

"Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!"
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2 h 20 m servings 336 cals
Original recipe yields 8 servings

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  • Prep

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  1. Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
  2. Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.


  • Cook's Note:
  • Substitute cilantro for the parsley if preferred.

Nutrition Facts

Per Serving: 336 calories; 14.8 g fat; 16.6 g carbohydrates; 32.6 g protein; 79 mg cholesterol; 532 mg sodium. Full nutrition

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My husband and I enjoyed this so much! Beef shanks add such a nice flavor to the broth. I didn’t add potatoes as I didn’t have any, but had all the other ingredients. I will definitely make th...