Zesty Vegetable Beef Soup
|Beef short ribs with bones||3 Pound|
|Onion||1 Large, quartered|
|Carrots||2 Medium, quartered|
|Celery ribs||2 , quartered|
|V 8 juice||1 Quart|
|Celery ribs||3 , sliced|
|Potatoes||2 Medium, peeled and cubed|
|Carrots||2 Medium, sliced|
|Onion||1 Medium, diced|
|Worcestershire sauce||2 Teaspoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Uncooked noodles||1 Cup (16 tbs)|
In a Dutch oven or soup kettle, bring broth ingredients to a boil.
Reduce heat; cover and simmer for 2 hours or until meat is tender.
Remove ribs; allow to cool.
Skim fat and strain broth; discard vegetables and seasonings.
Remove meat from bones and cut into bite-size pieces; return to broth.
Add the first 10 soup ingredients; bring to a boil.
Reduce heat; cover and simmer for 1 hour or until vegetables are tender.
Stir in noodles.
Return to a boil; cook, uncovered, for 15 minutes or until noodles are tender.