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Ingredients Jump to Instructions ↓

  1. 16 gallon stock pot

  2. 2 gallons of water

  3. 4 - 1 inch thick slices of beef shanks (aka - soup meat or use deer meat)

  4. 1 pkg. of stew meat , about 1 lb. 5 - 8 oz. cans Hunt's tomato sauce

  5. 1 - 12 oz. can Hunt's tomato paste

  6. 1 can diced Rotel tomato es

  7. 2 cans Hunt's Diced tomatoes w/ basil & oregano

  8. 4 tsps. Beef bouillon

  9. 2 cans mixed vegetable s, drained

  10. 2 cans whole corn , drained

  11. 1 can cut green bean s, drained

  12. 1 bag frozen lima bean s

  13. 2 large onion s - chopped

  14. 1 cup chopped bell pepper

  15. 3 - 4 stalks of celery - chopped Sliced, fresh carrots, quartered potatoes and turnips,

  16. 1/2 small cabbage , chopped

  17. 6 bay leaves

  18. 1 heaping tsp. thyme

  19. 2 heaping tsps. Basil

  20. 1/4 cup dried parsley flakes salt and cayenne pepper , too taste

  21. 3/4 cup of long grain rice (or use rice cooker cup)

  22. 1 handful of spaghetti , broken into 3 sections

Instructions Jump to Ingredients ↑

  1. Add meat, tomato sauce and paste to water; boil for about 30 – 40 minutes. Remove soup meat and cut up into serving pieces. Then add Rotel, diced tomatoes, bouillon, remaining vegetables, and herbs. Simmer for about 1 ½ hours then add rice and spaghetti, simmer and additional 30 – 40 minutes – while tasting for seasoning – add salt and cayenne pepper to desired taste.

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