 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Ladle into individual soup bowls, and serve warm.
|
|