Soup Bone Recipe

RECIPE- "BEST %$&! VEGETABLE SOUP"
by John Hashagen, St. Francisville, LA
With all the sickness going around, it's a good time to boost your immune system. One of the best ways to do that is a hearty pot of beef vegetable soup, made from our fresh beef shanks, also known as meaty soup bones. This recipe is from Mr. John Hashagen, a talented farmer friend from St. Francisville. Mr. John grows all his heirloom vegetables with no pesticides and sells at the St. Francisville farmer's market. He buys a lot of our soup bones, and says they make the "best *&^! Vegetable soup." So, that's what I call this recipe… Best *&^! Vegetable Soup. 

 

2 lb of Grass Fed Beef shanks
2-3 pods of fresh garlic, or more for extra immunity boosting.
1 whole onion, chopped
2 big carrots, sliced thinly
3 big potatoes, washed + diced (leave peel on for more nutrients)
1.5-2 cans of green beans
1 can of whole kernel corn
1 quart of tomato sauce, or 1 can plus a little water. 
1 tsp. Sugar to cut the acid
Salt + pepper
Tony's cajun sesasoning

 

In a 4 quart or larger pot, (black iron is best), brown the beef shanks in bacon grease or butter. At this point, you can continue stovetop cooking, or transfer to a crock pot or instant pot. 

Add about 2 cups of water. Add everything else except for the green beans. Season to taste. 

Bring all to a boil, skim any foam from the top, and then keep at a slow simmer, stirring occasionally, for 3-4 hours. For the last hour, taste for seasonings and put the green beans in. 

This can also be made with any vegetables that are in season, such as broccoli, cauliflower, the stems of mustard greens, etc. Anything you have.  

Around 8 servings.

Tara Morris
Three Twelve Beef