A rich, thick, hearty beef soup
Place shin, red speckled beans, soup mix and water in a large pot, and bring to the boil for an hour, or until beans are soft. In a saucepan, heat oil, add remaining ingredients except butter beans. Sauté for a minute or two.
Add vegetables to stock and bring to the boil for 10 minutes, checking seasoning. Serve in bowls with fresh corn bread.