• 2 1/2 to 3 pounds beef short ribs
• 4 quarts cold water
• 1 (28-ounce) can diced tomatoes
• 1 1/2 cups chopped onion
• 3 tablespoons dried parsley
• 2 tablespoons beef bouillon granules
• 1 tablespoon dried Italian seasoning
• Salt and freshly milled black pepper to taste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon celery salt
• 1 teaspoon garlic powder
• 2 bay leaves
• 1 cup thinly sliced carrots
• 1 cup diced celery
• 1 cup sliced green beans, fresh or canned
• 1 cup frozen black-eyed peas
• 1 cup frozen Cannellini beans
• 1 cup okra, sliced
• 1 cup corn kernels
• 1 cup potatoes, diced
• 1/2 cup small pasta, such as shells or orzo
• Chopped fresh parsley leaves

Method

Fill very large stockpot with water.  Put in beef, water, tomatoes, onions, dried parsley, beef bouillon, salt, Italian seasoning, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves.

Bring to a boil. When boiling, lower heat so liquid is at a rolling simmer and cook, covered, for 1 1/2 to 2 hours. You may want to skim for the first thirty minutes.   Meat will become very tender. 

Remove short ribs.  Cut meat and fat away from bones.  Return that luscious, tender meat to the pot.  Discard bones and fat.

Stir in the rest of the vegetables and the pasta.  Bring soup back to the boil.  When boiling, give a good stir to mix well, then reduce heat to return soup to rolling simmer.  Cook for another 45 minutes.

Just before serving, adjust seasoning and add fresh chopped parsley. If there is any excess fat on the surface,  you can mop it up with a piece of cheesecloth.  Swirling a lettuce leaf around the surface will also pick up a lot of the fat.

Serves: 8 - 10

Contributor: Donna Hines

 

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