Name: Chunky Beef and Vegetable Soup
Cook time: 45 minutes
Total time: 10 hours
Yield: Makes 8 to 10 main-course servings
Ingredients: 1/2 lb dried large lima beans (about 1 cup), picked over and rinsed; 3 lb meaty crosscut beef shanks (also called beef shins; 2 inches thick), trimmed of excess fat; 1/4 teaspoon black pepper; 1 1/2 teaspoons salt; 2 tablespoons olive oil; 1 large onion, chopped; 2 garlic cloves, chopped; 3 carrots, halved lengthwise, then cut diagonally into 1 1/2-inch pieces; 12 cups water; 3 1/2 cups low-sodium beef broth (28 fl oz); 1 lb yellow-fleshed potatoes such as Yukon Gold; 1 (14-oz) can diced tomatoes in juice; 1/4 lb Savoy cabbage, tough stems discarded and leaves coarsely chopped; 1/4 lb green beans, trimmed and cut into 1-inch pieces

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Chunky Beef and Vegetable SoupRita Maas

Cooks' notes:

· 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.

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