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Soup is my passion. 



A Cooking Adventure with Thom

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Home Made Beef Vegetable Soup

Thom Hackett

Original Recipe Author is Unknown
Serves:  16



Comfort to a friend who is ill can be a thermos jug of hot and savory homemade soup.  Make a big kettleful, treat our family, give some away and freeze the rest for a cold winter's day.



6 pounds beef shanks, cracked
2 quarts water
2 bay leaf
10 peppercorns
2 cups carrot, sliced
1 cup celery, chopped
1 cup onion, chopped
2 (16 oz.) cans tomatoes
2 teaspoons salt
teaspoon marjoram leaf
teaspoon thyme leaves
teaspoon monosodium glutamate


Cooking Method

In large kettle, cover shanks with water; heat to boiling. 

  1. Add bay leaves and peppercorns. 

  2. Reduce heat; cover and simmer 1 hours or until meat on shanks is tender. 

  3. Remove shanks from stock; cut meat from shanks into -inch cubes.

  4. Let stock cool slightly. 

  5. Skim fat from surface. 

  6. Strain stock into large kettle. 

  7. Add meat and remaining ingredients. 

  8. Heat to boiling. 

  9. Reduce heat; cover and simmer about 20 minutes or until carrots are tender.


  1. Cool quickly in a pan of ice and water. 

  2. Pour into freezer container, leaving "head space." 

  3. Thaw at room temperature or in refrigerator. 

  4. Heat in double boiler, adding liquid if necessary. 

Store no longer than 6 months.

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