- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 276.1
- Total Fat: 3.4 g
- Cholesterol: 22.0 mg
- Sodium: 1,595.9 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 9.1 g
- Protein: 17.1 g
Winter Beef and Root Vegetable SoupSubmitted by: ZANBALL
IntroductionThis flavorful soup that will warm you through and fill you up. A slice of hearty bread or a simple side salad makes it a meal. This flavorful soup that will warm you through and fill you up. A slice of hearty bread or a simple side salad makes it a meal.
2 3-oz beef shanks (bone in)
2 large potatoes, peeled and cut into 2 inch squares
1 large onion, peeled and quartered
2 large carrots, peeled and cut into 2 inch pieces
2 parsnips, peeled and cut into 2 inch pieces
2 medium turnips, peeled and quartered
1 cup dried pinto beans (or beans of your choice)
3 cubes Knorr Beef Bouillon
While beans rest, place beef shanks into a slow cooker. Add potatoes, onion, carrots, parsnips and turnips. Add 6 cups water (if necessary, add more water to cover all ingredients by 1 to 2 inches). Add bouillon cubes. Set slow cooker to high.
When beans have finished soaking, drain and rinse. Add them to the slow cooker. If necessary, add more water to cover all ingredients by 1 or 2 inches.
Cook for 8 hours on low or for 6 hours on high.
To serve: Beef will be very tender. Gently break the meat into large chunks (about the size of the vegetables). Remove and discard the bones. Ladle into bowls, adding generous servings of beef and vegetables to each.
Makes 6 servings.
Optional to reduce fat content: Remove the slow cooker sleeve and refrigerate until fat coagulates on top. Skim off the fat. Warm the soup and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKZAN.