Vegetable Soup

Oxmoor House
about 1 1/2 gallons


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1 (1 3/4-pound) meaty beef shank bone
5 quarts water
1 (28-ounce) can whole tomatoes, drained and coarsely chopped
3 cups lima beans
2 cups fresh corn cut from cob
1/2 medium-size head cabbage, coarsely grated
1 large baking potato, peeled and cubed
1 turnip, peeled, quartered, and sliced
2 carrots, scraped and sliced
1 cup chopped fresh parsley
1/2 cup chopped onion
4 dashes hot sauce
1/4 cup firmly packed brown sugar
2 teaspoons salt
1 teaspoon pepper
3 tablespoons all-purpose flour


Combine shank bone and water in a large stock pot; bring to a boil. Skim surface, and reduce heat. Cover and simmer 5 1/2 hours. Remove from heat. Cover and refrigerate overnight. Remove and discard excess fat. Strain broth through several layers of damp cheesecloth. Return broth to stock pot.

Bring broth to a boil; stir in remaining ingredients, except flour. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Transfer 3/4 cup soup to a small bowl; add flour, stirring to make a paste. Add flour mixture to soup in stock pot; stir until well blended. Return soup to a boil; cook, stirring constantly, until soup is slightly thickened.

Ladle into individual soup bowls, and serve warm.

Created date

February 2010