Short Ribs Vegetable Soup

for the meat and stock
3 to 4 lbs. beef short ribs
1 onion, cut in half
2 tsp Worcestershire sauce
1 teaspoon salt

for the soup
1 cup thinly sliced yellow onion
1 cup diced carrots
1 cup diced celery
2 cups diced potatoes
1 14-oz. can cannellini beans or other white beans, drained
2 cups diced zucchini
1 cup diced green beans
1/2 cup chopped green pepper
Stock from boiling the short ribs
1 quart Italian tomatoes, with their juice
Salt and pepper to taste
Freshly grated Parmesan cheese, for topping the soup

Cover the ribs by an inch or so with water in a large stock pot. the onion halves, the Worcestershire, and the salt. Bring to a boil, then simmer for 2 hours, till meat is falling off the bones. Remove ribs from stock, cool slightly, and shred the meat, discarding the bones. Strain the stock and reserve. Skim the fat from the top.

Add remaining ingredients to the stock along with the tomatoes, the shredded beef, and a little salt. Cover and cook at a very slow boil for 2 hours, until it is soupy thick. Fifteen minutes before the soup is done, stir in the drained beans. Just before serving, taste and correct for salt and pepper.




Serving Size: 12 - 2 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user SHARONROBERTS07.