HEARTY VEGETABLE BEEF SOUP

By tonya370

Ingredients

• 3 pounds beef short ribs
• 1 1/2 quarts water
• 2 stalks celery with learves, thinly sliced
• 1 medium onion, quartered
• 3 sprigs fresh parsley
• 2 tsp salt
• 10 whole black peppercorns
• 1 bay leaf
• 1 (28oz) can whole tomatoes, undrained
• 3/4 cup thinly slice carrots
• 1/2 cup fine barely
• 1 tsp salt
• 1/4 tsp curry powder
• 3/4 tsp minced fresh tarragon
• 1 (10oz) package frozen petite peas, thawed
• 1 cup thinly sliced leeks
• 1 cup shredded cabbage

Preparation

Step 1

Combine first 8 ingredients in a large dutch oven; bring to boil. Cover, reduce heat and simmer for 2 hours. Remove short ribs and cool. Remove fat and bones from meat. But meat into 1/2 inch pieces, set aside. Strain soup stock, skim off fat.

Return stock to dutch oven; add meat and next 5 ingredients. Bring to boil, cover, reduce heat and simmer 20 minutes.

Add remaining ingredients; cover and simmer soup 10 minutes