GOOD BEEF SOUP
(FROM MY KIDS GRANDMA. SHE WAS A SWEETIE!)
(Serves 4-6)

1/2 LB. BEEF SHANK MEAT, WITH MARROW BONE IF POSSIBLE.
1 COARSELY CHOPPED ONION
2 STALKS COARSELY CHOPPED CELERY
4 C. WATER.
1/2 C. CHOPPED RED BELL PEPPER
1 CHOPPED CARROT
1/4 WEDGE OF LIME
1/2 C. SOY SAUCE
A FEW DROPS HOT CHILI OIL
1/4 C. PEARL BARLEY
A GRINDING OF BLACK PEPPER
1 TSP. SALT OR TO TASTE
1 DICED ROMA TOMATO (EACH)
1/4 DICED AVACADO (EACH)
FETA CHEESE

 

 

 

 

PUT BEEF, ONION, CELERY AND WATER IN CROCK POT ON HIGH. COVER AND COOK 3-4 HOURS.

REMOVE MEAT AND CUT UP SMALL. REMOVE ANY BONE. RETURN MEAT TO POT.

ADD PEPPER, CARROT, SQUEEZE OF LIME, SOY SAUCE, CHILI OIL, BARLEY AND SALT.

COOK ON HIGH ANOTHER 2 HOURS

SERVE IN BOWLS WITH THE FOLLOWING TOPPING ON EACH: A DICED TOMATO, DICED AVACADO AND A SPRINKLE OF FETA CHEESE.