Beefy Vegetable Soup

Cookbook

Beefy Vegetable Soup

Yields: About 14 cups or 8 main-dish servings
Prep Time: 25 minutes
Cook Time: 1 hour 50 minutes

INGREDIENTS

8 ounces dry large lima beans (1-1/4 cups)
1 tablespoon vegetable oil
2 pounds bone-in beef shank cross cuts, each 1-1/2 inches thick
2 medium onions, chopped
3 garlic cloves, finely chopped
1/8 teaspoon ground cloves
4 large carrots, peeled and cut into 1/2-inch pieces
1/2 small head green cabbage (8 ounces), cored and
cut into 1/2-inch pieces (about 5 cups)
2 stalks celery, chopped
4-1/2 cups water
1 can (14 to 14-1/2 ounces) beef broth (1-3/4 cups)
2 teaspoons salt
1/2 teaspoon dried thyme
1/2 teaspoon coarsely ground black pepper
1 pound (3 medium) all-purpose potatoes, peeled and
cut into 3/4-inch pieces
1 can (14-1/2 ounces) diced tomatoes
1 cup frozen whole-kernel corn
1 cup frozen peas
1/4 cup chopped fresh parsley

DIRECTIONS

1. In large bowl, place beans and enough water to cover by 2 inches. Soak overnight. Drain and rinse beans.

2. In nonreactive 8-quart saucepot, heat oil over medium-high heat until hot. Add beef, in batches, and cook until well browned, transferring meat to bowl as it is browned. Reduce heat to medium; add onions and cook, stirring, until tender, about 5 minutes. Stir in garlic and cloves; cook 30 seconds. Return beef to saucepot; add carrots, cabbage, celery, water, broth, salt, thyme, and pepper; heat to boiling. Reduce heat; cover and simmer until beef is tender, about 1 hour.

3. Meanwhile, in 4-quart saucepan, combine beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer until beans are just tender, about 30 minutes; drain. Add potatoes and beans to saucepot; heat to boiling. Reduce heat; cover and simmer 5 minutes. Stir in tomatoes with their juice; cover and simmer until potatoes are tender, about 10 minutes longer.

4. With slotted spoon, transfer beef to cutting board. Cut beef into 1/2-inch pieces; discard bones and gristle. Return beef to saucepot; add frozen corn and peas. Heat through. Ladle into bowls and sprinkle with parsley to serve.

NUTRITIONAL INFORMATION

Calories: 375
Total Fat: 11
Saturated Fat: 4
Cholesterol: 38
Sodium: 990
Carbohydrates: 44
Protein: 27

Buy the Book!

from:
Good Housekeeping Great American Classics Cookbook
by Beth Allen and Susan Westmoreland
Hearst
336 pages; $24.95; $37.95 Canadian
ISBN: 1-58816-280-X
Recipe reprinted by permission.