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3 lb. shin of beef
4 med. carrots, pared
4 sprigs parsley
2 lg. celery stalks, cut up
1 lg. onion, quartered
1 bay leaf
1 (1 lb. 1 oz.) can Italian tomatoes, undrained
1 (1 lb. 4 oz.) can chick peas or kidney beans, undrained
1 (10 oz.) pkg. frozen cut green beans
1 (10 oz.) pkg. frozen peas
2 c. chopped cabbage
1/4 lb. perciatelli or spaghetti, broken into 1-inch pieces
1/4 tsp. pepper

Place shin of beef, 1 tablespoon salt and 4 quarts water in large kettle. Bring to boiling, covered; then skim surface. Add carrots, parsley, celery, onion and bay leaf; simmer, uncovered, 3 hours. Remove beef and carrots; set aside. Strain broth - there should be about 7 cups broth. In kettle, combine broth, tomatoes, chick peas, green beans, peas, cabbage, perciatelli, 2 teaspoons salt, and the pepper; bring to boiling, stirring occasionally. Then reduce heat and simmer, covered, 45 minutes. Meanwhile, slice carrots and cut meat from bone into small pieces. Add the meat to the simmering soup. Makes 3 1/2 quarts.

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