Beef-Vegetables Soup

Preparation time: 30 minutes
Cooking time: 1 hour 45 minutes
Makes: 15-1/2 cups

An old-fashioned soup to feed a crowd. It can be made a day ahead, but for the most vibrant colour, stir in the peas just before serving. You'll have plenty of soup here-the leftovers freeze well.

Ingredients:

• 85g large dry lima beans
• 1 tbsp vegetable oil
• 1kg bone-in beef shank cross cuts, each 2 inches thick, trimmed
• 2 medium onions, chopped
• 3 garlic cloves, finely chopped
• 1/8 tsp ground cloves
• 4 large carrots, peeled and chopped
• 2 stalks celery, chopped
• 1/2 small head green cabbage (250g), cored and chopped (5 cups)
• 4 cups water
• 1 can 400g beef broth or 1-3/4 cups homemade
• 1/3 cup Fibresure
• 2 tsps salt
• 1/2 tsp dried thyme
• 1/2 tsp ground black pepper
• 1 pound all-purpose potatoes (3 medium), peeled and cut into 1-inch pieces
• 1 can 400g-500g tomatoes, chopped
• 1 cup frozen whole-kernel corn
• 1 cup frozen peas
• 1/2 cup chopped fresh parsley

Directions:

Rinse beans with cold running water and discard any stones or shrivelled beans. In large bowl, place beans and enough water to cover by 5cm. Cover and let stand at room temperature overnight. Drain and rinse beans.

In a non-reactive 8 litre saucepan, heat oil over medium-high heat until very 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 and cook 30 seconds. Return beef to saucepan; add carrots, celery, cabbage, water, broth, Fibresure, salt, thyme, and pepper; heat to boiling. Reduce heat; cover and simmer until beef is tender, about 1 hour.

Meanwhile, in 4 litre saucepan, combine beans and enough water to cover by 5cm; 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 saucepan; heat to boiling. 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, discarding bones and gristle. Return beef to saucepot and add frozen corn and peas; heat through. Spoon into bowls and sprinkle with parsley. Makes about 15-1/2 cups or 8 main-dish servings.