Homemade Vegetable Beef Soup -

Homemade Vegetable Beef Soup

This is a generation-tested recipe handed down from my Granmama Perkins

Prep Time2

Cook Time5

Total Time2 5

Course: Soup

Cuisine: American

Servings: 10

2-3 pounds Beef Short Ribs
14.5 oz can of Swanson Beef Broth
28 oz can of Red Gold Whole Peeled Tomatoes
2 stalks Celery diced into small chunks
3-4 Potatoes peeled and diced into small chunks
3-4 Carrots peeled and diced into small chunks
1 medium Sweet Yellow Onion peeled and diced finely
14.5 oz can of Del Monte Whole Kernel Corn, Peas, or Green Beans (optional-choose one/drain off liquid)

In a large stock pot, cover the short ribs with water. Bring to a boil. Then simmer over low heat for 3 hours. Add water, if necessary, while cooking, to keep the ribs covered.
While still warm, remove the short rib meat from the bones and cut into bite-size pieces. Place the meat in a separate bowl, cover and refrigerate overnight.
Put a lid on the stockpot liquid/broth and refrigerate overnight as well.

Pull the stock pot from the refrigerator and take off the lid. Remove the exposed top, white, fatty layer from the broth with a large spoon and discard.
Bring the broth in the stock pot to a boil again and add one can of beef broth for additional flavor.
Dice the fresh celery, potatoes, carrots, and onions. Cut-up the canned whole tomatoes, reserving all the liquid.
Next add the diced fresh vegetables, cut-up tomatoes with liquid, and, bite-sized short ribs to the soup broth and continue to simmer for 1 more hour. Add additional water (if needed) to keep the vegetables and beef covered.
Drain the optional canned vegetable (of your choice) and add to the soup to warm. Soup will be ready to serve in 15 minutes.

I do not add salt or pepper to the soup while cooking. I prefer to allow each person the ability to season for themselves. Personally, I prefer to add the Mrs. Dash (salt-free) Table Blend seasoning.
I also recommend serving the soup with hearty Oyster Crackers (they tend to hold up longer in the soup).
This soup reheats well and even tastes better on the second day.
Additionally, the soup freezes well in air-tight containers.