Traverse City Record-Eagle

Archive: Thursday

January 10, 2013

More soup recipes to warm the winter

Chunky Beef Soup

½ lb. dried large lima beans (about 1 c.), picked over and rinsed

3 lb. meaty crosscut beef shanks (also called beef shins; 2 inches thick), trimmed of excess fat

¼ t. black pepper

1½ t. salt

2 T. olive oil

1 large onion, chopped

2 garlic cloves, chopped

3 carrots, halved lengthwise, then cut diagonally into 1½-inch pieces

12 c. water

3½ c. low-sodium beef broth (28 fl oz.)

1 lb. yellow-fleshed potatoes such as Yukon Gold

1 (14-oz.) can diced tomatoes in juice

¼ lb. Savoy cabbage, tough stems discarded and leaves coarsely chopped

¼ lb. green beans, trimmed and cut into 1-inch pieces

Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours. 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 but not smoking, then brown shanks (in batches if necessary), turning, about 6 minutes total, and transfer with tongs to a bowl.

Cook onion in fat remaining in pot over moderate heat, stirring, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add browned meat along with any juices accumulated in bowl, carrots, 8 c. water, beef broth and remaining ½ t. salt and simmer, covered, until meat is very tender, about 1½ hours.

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.

Meanwhile, simmer lima beans in remaining 4 cups water in a 4-quart saucepan, covered, until just tender, 20 to 30 minutes. Drain in 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. Add cabbage and green beans and simmer, uncovered, until tender, about 5 minutes. Makes 8-10 main course servings.

-- Gourmet

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