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Beef Vegetable Soup




Source of Recipe


Good Housekeeping


Recipe Introduction


Serves: 8

Yields: 14 cups


Prep Time: 25 min

Cook Time: 1 hr 50 min



List of Ingredients




8 ounce(s) dry large lima beans
1 tablespoon(s) vegetable oil
2 pound(s) bone-in beef shank cross cuts, each 1 1/2 inches thick
2 medium onions, chopped
3 clove(s) garlic, finely chopped
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
2 stalk(s) celery, chopped
4 1/2 cup(s) water
1 can(s) (14 to 14 1/2 ounces) beef broth
2 teaspoon(s) salt
1/2 teaspoon(s) dried thyme
1/2 teaspoon(s) coarsely ground black pepper
1 pound(s) all-purpose potatoes, peeled and cut into 3/4-inch pieces
1 can(s) (14 1/2 ounces) diced tomatoes
1 cup(s) frozen whole-kernel corn
1 cup(s) frozen peas
1/4 cup(s) fresh parsley, chopped


Recipe



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