Title: Michele Roy's Vegetable Soup
Categories: Soup Vegetable
Yield: 6 Servings

2		Onions, finely chopped
1	lb	Beef Shank
6	c	Cold Water
		Salt
		Black Pepper, freshly ground
2		Carrots, diced, peeled
1	c	Celery, diced
3/4	c	Rutabagas, diced
1	c	Tomato Juice
1	c	Broccoli cut in small floret
1/2	c	Small Pasta Shells

In a large stockpot, combine onion, beef shank and water. Season with salt and pepper; bring to a boil and skim. Cover and reduce heat; simmer for 1 hour. Add carrots, celery, rutabaga and tomato juice. Cover and cook for 45 minutes more or until meat is tender.

Remove bone and finely chopped meat; return to soup. Add broccoli and pasta shells; cook for 10 to 15 minutes more. Adjust seasonings.

From The Gazette, 91/12/04.

Posted by James Lor. Courtesy of Fred Peters.

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