BEEF SHANK SOUP RECIPE RECIPES

SHANK BEEF SOUP RECIPE | ALLRECIPES

Shank Beef Soup Recipe | Allrecipes image

Thick tasty, fill your belly type of soup. If you have never tasted eddoes, it is a type of yam averaging about an inch and a half in circumference with a texture more pleasing in quality than an over cooked potato, slightly sticky.

Provided by Snooks Rowley

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 pounds beef shank
2 cups dried split peas
2 cups chopped sweet potato
2 cups chopped taro (eddoes)
2 cups all-purpose flour
½ cup cornmeal
1 onion, chopped
1 clove garlic, minced
3 stalks celery, chopped, with leaves
2 teaspoons chopped fresh thyme
2 teaspoons white sugar
2 tablespoons cider vinegar
salt and pepper to taste

Steps:

In large stock pot soak peas in 2 cups water for 1 hour. Cook peas over medium heat, continually checking to see if more water needs to be added. When peas are half way done, (approximately 40 minutes) add sweet potatoes and eddoes.
Pressure cook beef shank with garlic until tender.
In a separate mixing bowl combine flour, cornmeal, and enough water to form a workable dough. Knead to a non-sticky consistency, adding more flour if dough is sticking. Roll dough out to a 1/4 of an inch thickness and cut into 1 inch by 1 inch strips.
Once split peas and potatoes are cooked through add celery, onion, shank and dumplings. Season with thyme, sugar, vinegar, salt and pepper. Let simmer until dumplings are floating and then serve.

Nutrition Facts : Calories 1152.8 calories, CarbohydrateContent 152 g, CholesterolContent 119.2 mg, FatContent 24.4 g, FiberContent 33 g, ProteinContent 80 g, SaturatedFatContent 8.9 g, SodiumContent 180.2 mg, SugarContent 14.9 g

MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP RECIPE | ALLRECIPES

Mom and Micki's Beef Shank Vegetable Soup Recipe | Allrecipes image

Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!

Provided by Micki McKinzie

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Total Time 2 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 50 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

5 quarts water
4 pounds beef shanks
1 (14.5 ounce) can diced fire-roasted tomatoes
¼ large onion, chopped
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
2 bay leaves
½ pound carrots, peeled and cut into chunks
2 potatoes, cut into chunks
1 green bell pepper
1 sprig parsley

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.

Nutrition Facts : Calories 335.7 calories, CarbohydrateContent 16.6 g, CholesterolContent 79.4 mg, FatContent 14.8 g, FiberContent 2.9 g, ProteinContent 32.6 g, SaturatedFatContent 5.7 g, SodiumContent 532.4 mg, SugarContent 3.6 g

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