Short Rib Vegetable Soup
Serves 8 to 10. Recipe is by Julie Kay.
2 to 3 lbs. beef short ribs
4 cups water
2 cups vegetable broth
¾ cup small pasta shells
1 zucchini, chopped
2 stalks celery, chopped
2 small onions, chopped
4 carrots, peeled and sliced
½ head cabbage, chopped
2 (14½-oz.) cans petite-diced tomatoes, undrained
1 (16-oz.) can kidney beans, drained
1 tsp. black pepper
1. Place all ingredients into 6-quart or larger slow cooker and cook on Low for 6 to 8 hours.
2. Using fork, remove beef from bones; stir and remove bones from soup before serving.
Copyright © 2011, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved