| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Soup | 8 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Beef short ribs |
| 3 | qt | Water |
| 2 | Carrots, sliced | |
| 1 | Onion, sliced | |
| 1 | T | Salt |
| 1 | qt | up to |
| 1 1/2 | qt | Vegetables, potato cubes |
| diced celery peas green | ||
| beans corn shredded | ||
| cabbage etc. | ||
| 1/2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 613
Calories From Fat: 466
Total Fat: 51.7g
Cholesterol: 107.7mg
Sodium: 1413mg
Potassium: 703.1mg
Carbohydrates: 12.6g
Fiber: 1.9g
Sugar: 1.7g
Protein: 23.2g