Short Rib Vegetable Soup

Advocate staff photo by TRAVIS SPRADLINGSoups, such as the hearty Short Rib Vegetable Soup, offer a warm welcome to diners during the fall and winter months.

ADVOCATE-TESTED RECIPE

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.