*  Exported from  MasterCook  *

                        Hardy Beef Vegetable Soup

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans/Legumes                    Beef
                Carrots                          Condiments
                Soups                            Potatoes
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lbs           beef shank -- cut in pieces
   3      quarts        water
   1      large         onion -- diced
   1      T             salt
     1/2  t             thyme
     1/2  cup           split peas
   6      medium        carrots, peeled -- sliced in 1" pieces
   3      medium        tomatoes, peeled -- seeded/chop coarsley
   1 1/2  cups          whole kernel corn -- fresh or frozen
   8      small         onions
   1      large         potato -- peeled/cubed
   1      cup           fresh spinach -- chopped
   1      cup           fresh green beans, broken -- in small pieces
   1      cup           fresh green peas
   1      cup           fresh lima beans
   1      cup           tomato ketchup
   2      T             fresh parsley chopped

Arrange the pieces of beef shank in the bottom of a large kettle.  Cover with the water:
 add the diced onion, salt, and thyme, and bring to a boil
.  Skim the fat from the surface of the soup and when no more appears, ad
d the split peas, cover the kettle and simmer over low heat for 4 hours.  Remove the shank bones. 
 Cut the meat off the bones and return to the ke
ttle.  Discard bones. Add the rest of the vegetables to the soup mixture,
 cover and simmer an additional 30 minutes or until the vegetables are te
nder.  Adjust the seasoning.

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NOTES : Serves 8 

#38-