When our children came along, my Mom decided that she wanted them to call her Nana, so that became her name in later life. This soup was a family favorite. It is a hearty soup, perfect for cold days. If you want, replace the beef with lamb or mutton to make Scotch Broth.
Makes about 16 servings.
|¾||Cup||Dried lima beans|
|½||Cup||Dried navy beans|
|1||½||Lbs||Beef Shank, cubed|
|¼||Cup||Dried porcini mushrooms|
|½||Tsp||Fresh ground pepper|
|3||Large||Potatoes, peeled and cubed|
- Clean and soak beans overnight in cold water. Drain well, rinse and drain again, discarding the water each time.
- In a large pot, sauté the beef in the oil until browned on all sides. Do in batches, if necessary, to avoid crowding.
- Meanwhile, soak the dried mushrooms in 1 cup of boiling water. Drain the mushrooms, reserving the soaking water. If necessary, chop the mushrooms into smaller pieces. Strain the soaking water to remove any sediment.
- Add beans, the water in which the mushrooms were soaked and the plain water to the pot with the beef and bring to a boil. Add all of the remaining ingredients, except the salt, return to boil and simmer 1 - 2 hours or until all ingredients are well cooked and tender. Add the salt in the last 20 minutes of cooking.
- Add water, if necessary to reach the consistency of a hearty soup. Return to boil. Adjust seasoning, and serve.
Nutrition per serving: 214 Calories, 5g Fat (20.6% calories from fat), 13g Protein, 30g Carbohydrate, 8g Dietary Fiber, 12mg Cholesterol, 430 mg Sodium.