Mom and Micki's Beef Shank Vegetable Soup

By Micki McKinzie

4.4 / 5

15min

1h 50min

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5 quarts water
4 pounds beef shanks
1 (14.5 ounce) can diced fire-roasted tomatoes
¼ large onion chopped
1 clove garlic crushed
1 teaspoon salt
1 teaspoon ground black pepper
2 bay leaves
½ pound carrots peeled and cut into chunks
2 potatoes cut into chunks
1 green bell pepper
1 sprig parsley