Short Rib Vegetable Soup
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Boneless short ribs cooked until tender, then added the vegetables and cooked another hour.
  • 3/4 lb. boneless short ribs
  • 1 medium onion
  • 3 stalks celery
  • 2 carrots
  • 3/4 cup corn
  • 1 1/2 cups green beans
  • 3/4 cup peas
  • 4 cups water
  • 4 cups tomato juice
  • salt and pepper
  1. Brown the short ribs with salt and pepper on them. Add the water. Cover and let simmer until tender.
  2. Chop up the onion, carrots and celery. Add to the pot. Cook for 20 minutes. Add the green beans (I used frozen), corn and tomato juice. Simmer for 30 minutes. Add the peas when the soup is almost done (again I used frozen).
  3. Remove short ribs from pot and shred into bite size pieces. Add back to pot.
  4. Taste and add salt and pepper as needed.
You could also use ground beef, soup bones or stew meat to make this soup. Even chicken would be good in it.
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