Recipes

This comforting soup is worth making on a cold wintry day. It makes a lot, so plan on leftovers for the following day.

Prep: 30 minutes

 

Ingredients:

8 ounces dry white kidney beans (cannellini beans) or Great Northern beans (about 1-1⁄2 cups)
6 cups water
1 pound cross-cut beef shanks (1 to 1-1⁄2 inches thick)
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1 tablespoon olive oil
3 medium onions, chopped
3 medium carrots, chopped
1 cup fennel wedges or chopped celery
4 cloves garlic, minced
6 cups water
12 ounces smoked ham hocks
1 tablespoon instant beef bouillon granules
1 bay leaf
2 teaspoons snipped fresh thyme or 1⁄2 teaspoon dried thyme, crushed
2 teaspoons snipped fresh rosemary or 1⁄2 teaspoon dried rosemary, crushed
1⁄2 teaspoon salt
1 14 1⁄2-ounce can diced tomatoes, undrained
4 cups torn fresh spinach leaves

 

Instructions:

Rinse beans. In a 4-1⁄2 or 5 quart Dutch oven combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or in Dutch oven, combine beans and 6 cups water. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain beans in colander; set aside.

Sprinkle beef shanks with the 1⁄4 teaspoon salt and the pepper. In the same Dutch oven heat oil over medium-high heat. Add beef; cook about 5 minutes or until brown, turning once. Transfer meat to a plate. Reserve 1 tablespoon of the drippings in Dutch oven.

Add onion, carrot, fennel or celery, and garlic to reserved drippings in Dutch oven. Cover and cook about 10 minutes or until vegetables are tender, stirring occasionally. Return beef to Dutch oven; add drained beans, 6 cups water, ham hocks, bouillon granules, bay leaf, dried thyme (if using), dried rosemary (if using), and the 1⁄2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 1-1⁄2 hours. Stir in undrained tomatoes. Return to boiling; reduce heat. Cover and simmer about 30 minutes more or until beans and meat are tender.

Remove ham hocks and beef; let stand until cool enough to handle. Remove meat from bones. Cut meat into bite-size pieces; return to soup. Discard bones and bay leaf. Skim off fat. Stir spinach and fresh herbs (if using) into soup. Heat through. Makes 10 (1-1⁄4 cup) servings.

 

Hints:

Per serving: 169 cal., 3 g fat, 14 mg chol., 608 mg sodium, 22 g carbo., 8 g fiber, 13 g pro.
Exchanges per serving: 11⁄2 vegetable, 1 starch, 1 lean meat
Carb Choices: 11⁄2
 

 

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