Name: Old-Fashioned Beef and Vegetable Soup
Ingredients: 2 1/2 lb Beef short ribs; 3 qt Water; 2 md Carrots; sliced; 1 md Onion; sliced; 1 tb Salt (up to); 1 1/2 qt Vegetables (potato cubes; diced celery; peas, green beans; corn, shredded cabbage; etc.); 1/2 cn (1-lb) tomatoes; plus all the liquid in the can

Many a man has died from internal bleeding, and yet there has been no wound whatever to be seen by the eye. You may go to hell as well dressed in the garnishings of morality as in the rags of immorality. Unless the very center of your soul and the core of your being be made obedient to the living God, He will not accept you, for He looks not only to your outward condition, but to your heart's secret loyalty or treachery toward Himself.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Soup	8	Servings

INGREDIENTS

2 1/2	lb	Beef short ribs
3	qt	Water
2	md	Carrots; sliced
1	md	Onion; sliced
1	tb	Salt (up to)
1 1/2	qt	Vegetables (potato cubes; diced celery; peas, green beans; corn, shredded cabbage; etc.)
1/2	cn	(1-lb) tomatoes; plus all the liquid in the can

INSTRUCTIONS

Put meat, carrots, onion, salt & water in a large kettle. Cook over low
heat 3-4 hours. Cool. Cover & refrigerate overnight. Next day, skim top &
dice meat from bones. Return meat to soup & add vegetables; cook over
medium heat until vegetables are tender, at least 1 hour. Salt & pepper to
taste. Serves 8.
MRS CHARLES A. (DIANNE) THOMAS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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