Recipe: Easy Vegetable Beef Soup (using onion soup mix and hash browns, 1970's)

EASY VEGETABLE BEEF SOUP

5 cups water
1 1/2 pounds beef shank crosscuts
1 (16 oz can) tomatoes, cut up
1 (10 oz) package frozen mixed vegetables
1 cup frozen loose-pack hash brown potatoes
1/4 cup dry onion soup mix
1/4 cup celery, sliced
1 teaspoon sugar
1 teaspoon seasoned salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 dash hot pepper sauce

In 3-quart saucepan, combine water and beef; bring to boiling. Reduce heat; cover and simmer for 1 1/2 to 2 hours or till meat is tender. Skim off fat. (Or chill beef and broth till layer of fat forms; remove and discard fat.)

Remove meat. Measure the cooking liquid, reserve 3 cups of the liquid to use in soup (save remaining cooking liquid for another use). When the meat is cool enough to handle, remove meat from bones; cut meat into bite-size pieces. Discard bones.

In saucepan, combine the 3 cups reserved liquid, the meat, undrained tomatoes, mixed vegetables, potatoes, dry onion soup mix, celery, sugar, seasoned salt, Worcestershire sauce, pepper and hot pepper sauce. Bring to boiling. Reduce heat; cover and simmer for 15-20 minutes or till vegetables are tender.

Makes 6 servings
Source: Better Homes and Gardens Soups and Stews Cookbook, 1978