ZESTY BEEF SOUP

Ingredients:

• 1 lb. chuck or shank
• 2 lb. beef bones
• 1 Tbsp. each: salt, chili powder
• 2 Tbsp. oil
• 3 qt. water
• 1 onion
• ½ cinnamon stick
• 2 bay leaves
• 8 peppercorns
• 2 ribs celery
• 1 cup washed lentils
• ¼ cup rice
• 1 large beet, peeled and diced
• 3 carrots, peeled and diced
• 1 turnip, peeled and diced
• 2 parsnips, peeled and diced
• 2 cups shredded cabbage (red or white)
• 1 small yam, peeled and diced (optional)
• 8 oz. can tomato sauce

Instructions:

1. Season meat and bones with salt and chili powder; brown in oil.
2. Place in a deep pot with other ingredients. Cover, bring to a boil, and skim off any impurities.
3. Cover and simmer for 2½ - 3 hours. Chill and remove surface fat if desired.
4. Strain stock and return it to a clean pot. Discard strained bones, pepper, and vegetables. Reserve meat and cut into cubes.
5. Add reserved meat to the pot along with the lentils, rice, beet, carrots, turnip, parsnips, cabbage, yam (if using), and tomato sauce.
6. Bring to a boil, then reduce heat and simmer for an additional 45 minutes.
7. Serve immediately or refrigerate. This hearty soup tastes even better the next day! Makes about 3 quarts, 6-8 main dish servings.