Temperatures are dropping. 28 degrees coming tomorrow. TIME FOR - TopicsExpress

Temperatures are dropping. 28 degrees coming tomorrow. TIME FOR SOUP! MOM’S VEGETABLE SOUP 2 Large Beef shanks 2 Large onions 3 Ribs celery 4 Medium to large carrots 6 Medium to large potatoes 1 Can Green Giant Kitchen Sliced Green Beans - Drained 1 Can Del Monte Lima Beans - Drained 1 Can Del Monte Gold and White Corn - Do NOT drain 1 Can Del Monte Petite diced tomatoes - Do NOT drain 1 Jar of V8 juice. (Approx. 32 Oz.) Place beef shanks and one onion, which has been cut into bite sized pieces, in a pressure cooker or stock pot. Cover with water (have water about one inch over top of foods.) In pressure cooker, cook for about thirty minutes on medium heat. If using stock pot, cover with about two inches of water. Cook until meat is tender and falling off bones. If using pressure cooker, remove from hot burner and let pressure come down. While pressure is coming down, cut remaining onion and the celery into bite size pieces. As soon as pressure is down and lid can be removed, add the onion and celery to the pot and return to the heat. If you are using a pressure cooker, do not put the lid back on. While the celery is cooking, peel carrots and cut into bite size pieces . Add to pot. While celery and carrots are cooking, peel potatoes and cut into bite sized pieces. Add to pot. --- After potatoes are thoroughly cooked, add canned beans, corn, tomatoes and V8 juice. IMPORTANT POINTS: Work with items in order given. You put them in pot in order of necessary cooking time. -- Do NOT add tomatoes until potatoes are thoroughly cooked. If you do, your potatoes will not cook right. When deciding what “bite size” is, keep in mind “who” will be eating it. If you re going to be serving children, cut food into smaller pieces, so that it is bite sized for them. -- With large beef shanks, there is often a small “pin bone” that comes loose from the larger bone during cooking. You should watch for these, especially when serving children.