Beef Vegetable Soup
Ingredients:
1 beef shank or left over beef
2 beef bouillon cubes
1 small onion, chopped
8 cups water
1 (14 ½ oz) can Margaret Homes Trip Succotash
1 (15 oz) Margaret Holmes Seasoned Cabbage
½ cup elbow macaroni
*can substitute pearl barley or rice for macaroni
Recipe Instructions:
Place beef shank or left over beef and bouillon cubes in pot with 8 cups of water and chopped onion. Boil for 15 minutes. If using beef shank, remove from broth, cut meat off bone in bite size pieces and return meat to pot, discard bone. Add Margaret Holmes triple succotash and Margaret Holmes seasoned cabbage. Boil 15 min longer. Add elbow macaroni. Boil 15 min longer. If you like it spicy, add a couple dashes of Texas Pete hot sauce.
