Shinbone Stew

Name: Shinbone Stew
Ingredients: ½ cup any kind of pasta (except spaghetti), e.g., shells, elbow macaroni, orzo, cavetelli; ½ cup any kind of pasta (except spaghetti), e.g., shells, elbow macaroni, orzo, cavetelli; ½ cup any kind of pasta (except spaghetti), e.g., shells, elbow macaroni, orzo, cavetelli; 1 can garbanzos (chick-peas); 1 can garbanzos (chick-peas); 1 package frozen speckled butter beans; 1 package frozen green lima beans; 2 cups shredded green cabbage; handful snap beans; ½ tsp. dried basil; ¼ tsp. dried thyme; ½ cup any kind of pasta (except spaghetti), e.g., shells, elbow macaroni, orzo, cavetelli; ½ cup any kind of pasta (except spaghetti), e.g., shells, elbow macaroni, orzo, cavetelli; 1 cup cooked dried beans (navy, pea, or marrow); ½ cup any kind of pasta (except spaghetti), e.g., shells, elbow macaroni, orzo, cavetelli; 1 cup cooked dried beans (navy, pea, or marrow); 1 cup cooked dried beans (navy, pea, or marrow); 1 can kidney beans; 1 cup cooked dried beans (navy, pea, or marrow); 2 medium onions; 1½ lbs. shin of beef; 2 slices thick bacon, cut in squares; 1 small turnip, peeled and cubed; 2 medium potatoes, diced; 2 carrots, sliced in thin rounds; 1 can beef bouillon plus 1 can water; 1 can beef bouillon plus 1 can water; 1 cup water; 1 can stewed tomatoes; 1 clove garlic

Preparation info

Difficulty
Medium

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Although the basic preparation is rather long, this delicious peasant soup can keep you alive and healthy for several days. Its composition is so optional you’re bound to find most of the things you need at a good price. Scout the produce section for damaged vegetables being sold cheaply.

Ingredients

Basic Ingredients

2 slices thick bacon, cut in squares
1½ lbs. shin of beef
2

Stew

Method

Choose one kind of beans and one kind of pasta from the optional ingredients and cook them in the soup for the length of time indicated on their packages. Precooked dried beans (including the canned garbanzos) should be added about 1 hour before the soup is done. I do urge you to stick to the basic ingredients (yes, even the turnip—I know they’re out of style, but a little bit gives a rich, dec