2 or 3 fresh beef shank bone ( marrow bone in )
4 carrots, chopped
1 leek, sliced
1/2 onion, chopped
1/2 cup spinach, choppped
1 sweet potato or yam, sliced and chopped
4 potatoes, chopped
3 cloves garlic
1 tomato, chopped
5-10 mushrooms, chopped
1 tsp garlic all spice
black pepper and salt to taste
1 tsp thyme
1 tsp parsley
2 tbsp virgin oil
1 package onion soup mix
1 small package *Maggi soup mix ( optional )
4 cups water
1 beef boullion cube
In a soup pot, place the shank and add 2-3 cups of water.
Bring to a boil, then drop the heat and slowly cook for 1 hour. Half way through the boiling process, add 1 package onion soup mix. Continue to cook for 15 minutes.
Cut up the carrots, sweet potatoes and potatoes and add to the pot, along with the spices and beef oxo cube. You can add more water at this time, 2 cups and continue to simmer for another 15 minutes.
In a small skillet add virgin oil, chopped leeks, onions and mushrooms and saute for a few minutes. Add to the soup pot with the chopped tomato and spinach.
Leave the shank bone in the pot and let cook on low as the meat falls off the bone. You can take out some of the bigger pieces and chop them up smaller and return to the pot.
Serve soup hot with the shank bone in the bowl along with the broth and vegetables.