Beefy Vegetable Soup
- Trim fat from beef shanks. In a large Dutch oven or kettle combine meat, water, bouillon granules, salt, and pepper. Place parsley, celery leaves, bay leaves, garlic, and thyme on a 10-inch-square double thickness of 100-per-cent-cotton cheesecloth. Tie into a bag with a clean string; add to Dutch oven. Bring to boiling. Reduce heat and simmer, covered, for 2 hours.
- Remove meat from soup; set aside to cool. Cut meat off bones and coarsely chop; discard bones. Skim fat from broth. Stir chopped meat, tomatoes, sweet potatoes, parsnips, carrot, and celery into broth.
- Return to boiling. Reduce heat and simmer, covered, for 15 minutes. Stir in pea pods; simmer, covered, for 1 to 2 minutes more or until the pea pods are crisp-tender. Remove cheesecloth bag and discard. Ladle soup into bowls. Makes 6 servings.
From the Test Kitchen
Prepare soup but do not add pea pods. Pour soup into a storage container. Cover and refrigerate up to 24 hours ahead. To serve, transfer mixture to Dutch oven. Cook over medium-low heat until heated through. Add the pea pods and simmer, covered, for 1 to 2 minutes or until pea pods are crisp-tender.