Chunky Beef and Vegetable Soup

Ingredients

• 1/2 lb dried large lima beans (about 1 cup), picked over and rinsed
• 3 lb meaty crosscut beef shanks (also called beef shins; 2 inches thick), trimmed of excess fat
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 3 carrots, halved lengthwise, then cut diagonally into 1 1/2-inch pieces
• 12 cups water
• 3 1/2 cups low-sodium beef broth (28 fl oz)
• 1 lb yellow-fleshed potatoes such as Yukon Gold
• 1 (14-oz) can diced tomatoes in juice
• 1/4 lb Savoy cabbage, tough stems discarded and leaves coarsely chopped
• 1/4 lb green beans, trimmed and cut into 1-inch pieces

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