Winter is the perfect time to serve this hearty soup that's loaded with plenty of vegetables.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Tips

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.

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