| Beef Vegetable Soup |
Ingredients
- beef neck bones or shank bones
- 6 cups water
- a chopped onion
- 4 to 6 sliced carrots
- 3 medium potatoes
- 1 can consume
- garlic
- bay leaves
- basil or pesto sauce
- 1/2 cup Quaker quick cooking barley
- zucchini opt.
- broccoli opt.
- mushrooms opt.
- 1 large can tomatoes
- 2 TAB lemon juice
- 2 TAB molasses
Instructions
- Put beef bones in pot with water.
- Add onion, carrots, potatoes, and 1 can consume.
- Season with garlic, bay leaves, basil or pesto sauce if you have it.
- Cook for several hours over medium heat.
- Add barley and cook for another 1/2 hours.
- Add any other quick cooking vegetables desired such as zucchini, broccoli, mushrooms etc plus tomatoes cut up.
- Heat through and adjust seasonings with lemon juice and molasses.