Recipe

Yeah Its Autumn Minestrone Recipe

	Crabhappychick / All my dishes 1 year, 2 months ago I just love fall and the hearty soups and stews that go with it. Made this one just yesterday for dinner tonight. (Okay, confession.....I sneaked a cup of the broth out of it this morning for breakfast. And I'm glad I did!) Prep:60m Cook:300m Servings:20	Crabhappych
	hearty beefy herby vegetable bean soup

Does this look good? Yeah! / Nope

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Ingredients

3 - 1/2" slices crosscut beef shank with lots of meat

6 beef ribs - not those big dinosaur ones, the smaller ones

olive oil

Janes Crazy Mixed Up salt

Hot Shot

1 c. carrots, chunked

1 c. celery, chunked

6 BIG cloves garlic, peeled

1 large onion, chunked

3 hot peppers, tops & seeds removed (I used 1 jalepeno and 2 banana peppers)

water

2 - 1 lb. bags frozen soup veggies (I like mine with okra)

28 oz. can chunk tomatoes

16 oz. can canellini beans, drained (I usually use garbanzo, but didn't have them on hand)

2 T. beef soup base

2 T. basil

2 T. oregano

2 t. thyme

2 t. marjoram

Directions

Heat oil in large soup pot. Season the meat on both sides WELL with Jane's and Hot Shot. Brown meat in batches and remove to platter when done.

While browning the meat, throw the carrots, celery, garlic, onion, and hot peppers into a food processor. Process until the veggies are finely chopped (learned this from Tyler Florence - thanks, Tyler!). Once the meat is done and removed, put the veggies into the fat in the pot and cook, stirring, for 15-20 minutes.

Add the meats back into the pot and then add water to about 2" from the top of the pot, nestling the meats down into the liquid. Bring to boil, reduce heat and simmer about 4 hours.

When the meats are falling apart, remove from pot and set aside. Using a very large bowl or pot, place a strainer over the bowl and pour the liquid through the strainer in batches, squeezing all the liquid from the solids and discarding the solids. Wipe out pot and pour all the broth back into it.

Remove all the fat and bones from the meat and put the meat back into the pot. Then add the frozen soup veggies, tomatoes, canellini beans, beef soup base, basil, oregano, thyme, and marjoram. Bring back to boil, reduce heat and simmer for an hour.

Ladle into bowls and make some good, crusty garlic toasts to go with.

NOTE: I sometimes add sliced, half-moon zucchini, chopped fresh spinach and/or cooked ditalini. Actually, I usually include the ditalini, but didn't this time. My loss.

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Comments

turlak 1 year, 2 months ago said:
I wish it would get cool here. It is still in the high eighties with high humidity down here where Ike hit. Supposedly we have a cool front coming in to town. I can't wait to start making soups and yours sounds like a winner (plus I have those cuts of meat in my freezer). Thanks!

greekgirrrl 1 year, 2 months ago said:
Deeeeeeeeeeeeeeeeelishus!!!

elgab89 1 year, 2 months ago said:
This will take the cold out of my bones! Love it!

mjcmcook 1 year, 2 months ago said:
Hello ~ (^_^) ~
Fabulous "5"FORK!!!!! recipe ~
I can think of nothing better to enjoy eating
on a cold evening~ in front of a little fire on my
hearth~ with Family and good Friends~~~
Thank-you so much for sharing ~
Blessings ~*~ mj ~*~