Chunky Beef and Vegetable Soup

Chunky Beef and Vegetable Soup
Photo by Rita Maas


  • ¼ teaspoon black pepper
  • 3 ½ cups low-sodium beef broth
  • 2 tablespoons olive oil
  • 1 large onion
  • ½ pound dried large lima beans
  • 2 garlic cloves
  • 1 ½ teaspoons salt
  • + 7 more ingredients
    • 3 carrots
    • 1 14-oz can diced tomatoes in juice
    • 12 cups water
    • 1 pound yellow-fleshed potatoes such as Yukon Gold
    • 3 pounds meaty crosscut beef shanks (also called beef shins), trimmed of excess fat
    • ¼ pound green beans
    • ¼ pound Savoy cabbage

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). Drain in a colander. Pat shanks dry and sprinkle with pepper and 1 teaspoon salt. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot bu...

View full recipe at Epicurious


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