Dees Kale Soup With Beef Shanks Food

MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP

Steps:

• Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
• Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.

SIMPLE AND DELICIOUS KALE SOUP

Steps:

• Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
• Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.

BEEF SHANK & BARLEY SOUP

Steps:

• In 8 quart Dutch oven in hot oil, brown beef shanks on both sides. Remove to a plate.
• In pan drippings, cook carrots, celery, onions and mushrooms until lightly browned.
• Cut meat from bones into bite-sized pieces and return meat AND bones to Dutch oven.
• Add barley, salt, oregano, pepper, bouillon cubes, and 11 cups of water.
• Heat to boil, reduce heat, cover and simmer 1 1/2 hours until beef and barley are tender.
• Discard bones, skim fat from liquid.
• Add spinach to pot, bring back to boil, reduce heat and simmer, covered, 10 minutes.

BEEF SHANK SOUP WITH VEGETABLES

Steps:

• Brown the beef shanks in the olive oil until nice and browned. Add water and cook until the beef falls off of the bone and the marrow is cooked out of the center of the bones, about 3 hours.
• Strain the broth through several changes of wet paper towels to get rid of the icky little protein globs and fat. Remove meat from the bones, remove the fat and dice the meat.
• Wash the pot and add a little more olive oil and carrots, onion, celery and cabbage and cook on medium heat until they are beginning to color.
• Add the meat, stock, broth and the remaining veggies, barley and spices and cook on medium low for a couple of hours. Remove the bay leaf.
• Taste it to see if you need to adjust the salt or pepper. This holds nicely in a crock pot for hours.

MOM'S KALE SOUP

Steps:

• Cook for 1 hour to a boil: Linguica (cut into 1 to 2 inch pieces), shank bone, small beef roast, onion, 10 Cups water (or half water, half beef broth).
• Then Add: Kale, beans, potatoes.
• *Simmer - the longer, the better!
• *I usually simmer mine for at least 3 hours. The onion will fall apart and the beef roast will too. Don't forget to remove the shank bone. salt and pepper to taste in your bowl.

BEAN SOUP WITH KALE

Steps:

• In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.