Easy Vegetable-Beef Soup - cooking recipe

Ingredients

1 1/2 lb. cross cut beef shanks
5 c. water
1 (16 oz.) can tomatoes
1 (10 oz.) frozen mixed vegetables
1 c. frozen loose pack hash brown potatoes
1/2 pkg. dry onion soup mix
1/4 c. celery, sliced
1 tsp. sugar
1 tsp. seasoned salt
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce
dash of hot pepper sauce (optional)

Preparation

In 3-quart saucepan, simmer beef shanks with the water, covered, for 1 1/2 to 2 hours or until meat is tender.
Chill beef and broth. Remove and discard fat.
Cut meat in small sizes. In saucepan, combine meat, 3 cups broth and remaining ingredients. Bring to boiling. Reduce heat, cover and simmer 15 to 20 minutes until vegetables are tender. Makes 6 servings.