Chunky Beef and Vegetable Soup

Name: Chunky Beef and Vegetable Soup
Prep time: 10 h
Cook time: 10 h
Total time: 10 h
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms meaty crosscut beef shanks (also called beef shins; 2 inches thick), trimmed of excess fat; 0 teaspoons black pepper; 397 grams diced tomatoes in juice; 3 carrots, halved lengthwise, then cut diagonally into 1 1/2-inch pieces; 237 milliliters 1/2 lb dried large lima beans (about , picked over and rinsed; 2 garlic cloves, chopped; 113 grams green beans, trimmed and cut into 1-inch pieces; 28 fl. oz.s 1/2 cups low-sodium beef broth; 2 Tbsps olive oil; 1 large onion, chopped; 2 teaspoons salt; 113 grams Savoy cabbage, tough stems discarded and leaves coarsely chopped; 3 liters water; 454 grams yellow-fleshed potatoes such as Yukon Gold

Chunky Beef and Vegetable Soup might be just the main course you are searching for. One serving contains 316 calories, 32g of protein, and 8g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a good option if you're following a gluten free and dairy free diet. A mixture of beans, onion, savoy cabbage, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 10 hours. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below).

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Beans

Water

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Bowl

Drain in a colander.

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Colander

Pat shanks dry and sprinkle with pepper and 1 teaspoon salt.

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Pepper

Salt

Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown shanks (in batches if necessary), turning, about 6 minutes total, and transfer with tongs to a bowl.

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Cooking Oil

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Tongs

Bowl

Pot

Cook onion in fat remaining in pot over moderate heat, stirring, until golden, about 5 minutes.

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Onion

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Pot

Add garlic and cook, stirring, 1 minute.

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Garlic

Add browned meat along with any juices accumulated in bowl, carrots, 8 cups water, beef broth, and remaining 1/2 teaspoon salt and simmer, covered, until meat is very tender, about 1 1/2 hours.

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Beef Broth

Carrot

Water

Meat

Salt

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Bowl

Remove shanks with a slotted spoon and transfer to a cutting board. When cool enough to handle, cut meat into 1-inch pieces, discarding bones, and return meat to soup.

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Meat

Soup

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Cutting Board

Slotted Spoon

Meanwhile, simmer lima beans in remaining 4 cups water in a 4-quart saucepan, covered, until just tender, 20 to 30 minutes.

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Lima Beans

Water

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Sauce Pan

Drain in colander.

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Colander

Peel potatoes and cut into 1-inch cubes, then add to soup with lima beans and tomatoes with their juice and simmer, covered, until potatoes are tender, about 15 minutes.

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Lima Beans

Potato

Tomato

Juice

Soup

Add cabbage and green beans and simmer, uncovered, until tender, about 5 minutes.

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Green Beans

Cabbage

· Beans can be soaked up to 12 hours. · To quick-soak beans: Cover beans with cold water by 2 inches in a 5- to 6-quart pot and bring to a boil, uncovered. Boil beans, uncovered, 2 minutes, then remove from heat and let stand, uncovered, 1 hour. · Soup is best when made 1 day ahead (to give flavors time to develop). Cool completely, uncovered, then chill, covered. Reheat and, if necessary, thin with water. · Cooled soup can be frozen in an airtight container 1 month.

Ingredients you will need

Beans

Water

Soup

Equipment you will use

Pot