Short Rib Vegetable Soup

• Gluten free

• Meat

  • 3/4 lb Short ribs, boneless

• Produce

  • 2 Carrots
  • 3 stalks Celery
  • 3/4 cup Corn
  • 1 1/2 cups Green beans
  • 1 Onion, medium
  • 3/4 cup Peas

• Baking & Spices

  • 1 Salt and pepper

• Drinks

  • 4 cups Tomato juice

• Liquids

  • 4 cups Water

Found on recipesfoodandcooking.com

Description

Ingredients

• ¾ lb. boneless short ribs
• 1 medium onion
• 3 stalks celery
• 2 carrots
• ¾ cup corn
• 1½ cups green beans
• ¾ cup peas
• 4 cups water
• 4 cups tomato juice
• salt and pepper

Directions

• Brown the short ribs with salt and pepper on them. Add the water. Cover and let simmer until tender.
• 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).
• Remove short ribs from pot and shred into bite size pieces. Add back to pot.
• Taste and add salt and pepper as needed.