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Old Fashioned Vegetable Soup

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2 pound shank of beef, bone with meat
3 quarts cold water
2 cups diced carrots
1 cup diced white turnip
1 cup chopped celery
1/2 cup chopped onion
2 cups diced potatoes
1 cup canned or cooked tomato
salt and pepper, to taste


Have the meat department crack bone. Cover meat and bone with cold water, bring to a boil, then reduce the heat and simmer 10 minutes. Skim, cover the pan and continue to cook for 2 1/2 hours. Remove meat and bone from broth and cut up meat.

Add carrot, turnip, celery and onion to meat stock, cover and cook for 15 minutes. Add potato and tomato and continue to cook 30 minutes longer, or until vegetables are tender, seasoning with salt and pepper to taste. Add diced meat and reheat.

Make 6 generous servings


  1. Add sliced okra, sliced green beans, whole kernel corn, peas and finely shredded cabbage in place of any of the above vegetables.
  2. Add 1/4 cup of uncooked rice during the last 30 minutes of cooking.
  3. Cook small dumplings on top of the soup during the last part of the cooking period.

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