Serve it with a green salad, a chunk of dark bread and red wine, Now that’s a meal!
Place the shin beef with bone, water, salt, and beans in a large pot. Bring to a boil; skim. Cover and simmer for 2-½ hours. Cool and refrigerate overnight. The next day, saute in oil the garlic, onion, parsley, ground beef and pepper until the onion is tender. Discard the garlic. Remove the bone from the soup and cut the meat into bite-size pieces. Add meat to the soup, along with the onion mixture, celery, cabbage, carrots and to-matoes. Simmer, covered, until the vegetables are tender.
Skim the fat from the soup. Add the macaroni and peas and cook, covered, for about 10 minutes. Add salt to taste.