This is a healthy and comforting soup to have on a cold night. I used beef shanks because they don't have or have less fat. The potatoes and sweet potatoes are cooked just right and not mushy. Green beans and cabbage should be crunchy.

2 pounds beef shank - wash well and cut into 3/4" slices crosswise
12 cups water
1 tablespoon salt
1 teaspoon whole peppercorns
1 beef bouillon cube
6 small potatoes - peel and cut in half
6 medium cut sweet potatoes - peel and cut about 1 1/2" X 1 1/2" cubes
4 cups green beans - remove end tips and cut in half about 3"
1/2 cabbage - remove core and cut in 4 parts lengthwise


Put beef with water in a pot on high heat. Add salt and peppercorns. When it boils, lower heat to medium and boil for one hour or until meat is tender. Add potatoes and sweet potatoes and cook for another 15 minutes. Add green beans, and cabbage and cook for 2 to 3 minutes until crisp tender.

Serves 4 to 6 or more
Kitchen tested October 17, 2007


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