Winter Weekend Soup
|Beef short ribs||2 Pound|
|Beef knuckle bone||1 Large, split|
|Canned peeled tomatoes||96 Ounce (3 Cans Of 32 Ounce Each)|
|Canned tomato sauce||30 Ounce (2 Cans Of 15 Ounce Each)|
|Bell peppers||2 Large|
|Red cabbage||1 Small|
|Green beans||1⁄2 Pound|
|Turnip greens||1 Bunch (100 gm)|
|Zucchini squash||2 Small|
|Garlic||1 Clove (5 gm)|
Use a large pot! Sear short ribs in pot; add tomatoes (squeeze through fingers to break up).
Add tomato sauce and drop in the knuckle bone.
Add seasonings & bring to a boil while you cut up vegetables into large pieces.
Add 1 turnip, 1 bell pepper, 1/4 stalk celery, 1 onion, 1/2 head cabbage and 1/2 bunch greens.
Cook at slow boil for 2 hours.
Add carrots and green beans; allow to boil slowly for 30 min.
Add remaining cut up vegetables and cook for about 30 minutes more, or until these vegetables are cooked but firm.
Start serving and relax for the weekend.
The soup improves with age.
This is a low calorie soup, so enjoy.