Country Beef and Vegetable Stew

Rinse beans with cold running water and discard any stones or shriveled beans. In large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. Drain and rinse beans. In an 8-quart pan, heat oil over medium-high heat until hot. Add beef shanks and cook until meat is well browned on all sides. Transfer beef shanks to plate. Reduce heat to medium; add onions and cook, stirring occasionally, 5 minutes or until tender. Add garlic and cloves; cook 30 seconds, stirring. Return beef shanks to pan; stir in carrots, celery, cabbage, beef broth, salt, thyme, pepper and 4 ½ cups water. Heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour or until beef is tender. Meanwhile, in 4 quart pan, heat beans, and 5 cups water to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes or until beans are tender. Drain beans. When beef is tender, add potatoes and cooked beans to pan; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Stir in tomatoes with their juice; cover and simmer 10 minutes longer or until potatoes are tender. With slotted spoon, remove beef shanks from soup. Cut beef into ½ inch pieces; discard bones and fat. Return beef to pan. Add frozen corn and peas; heat through. Sprinkle with parsley to serve.