MICROWAVE VEGETABLE SOUP|
1 lb. beef shank, meat and
5 c. water
1 (8 oz.) can tomato sauce
1 medium onion, diced
1 medium potato, diced
1 celery stalk, sliced thin
1/2 c. diced turnips
2 carrots, sliced thin
1 (28 oz.) can tomatoes with
juice, broken into chunks
1 box frozen mixed vegetables
salt and pepper to taste
Cooking time: 2 1/4 to 2 1/2 hours. Place beef shank,
water and tomato sauce in deep 3 or 4 quart casserole dish.
Microwave covered for 8 to 10 minutes or until boiling. Reduce
to 50% power or Medium and simmer 50 minutes. If you don't
have a turntable, rotate 1/4 turn every 10 minutes. Allow soup
base to sit 20 minutes. Remove meat from bones, dice and
return to soup. Add remaining ingredients and microwave on
Medium-high for 1 hour until vegetables are tender. Let stand
10 minutes before serving.
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