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Ingredients:
- beef shank soup bones
- 2 1/2 quarts water
- 1 cup chopped cabbage
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chopped onions
- 2 cups corn
- 1 cup turnips, chopped
- salt and pepper
- 2 cups cooked lima beans
- 2 teaspoons flour
Preparation:
Place soup bone in saucepan with water and boil 3 hours. Cut beef from bones and return meat to broth; skim fat. Add vegetables, and salt and pepper. Boil for 45 minutes, until vegetables are tender. Add cooked Lima beans and cook for 10 minutes longer. Combine flour with the salt and pepper; stir into soup and continue to cook until thickened.
Serves 8 to 10.
Serves 8 to 10.
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