Recipes

OLD-TIME BEEF-VEGETABLE SOUP
  • Ingredients
  • 2 pounds beef short ribs
  • 1/2 cup flour
  • 1 teaspoons salt
  • 4 tablespoons of vegetable oil
  • 3 quarts of water
  • 1 teaspoon of paprika
  • black peppercorns
  • 1 bay leaf
  • 3 sprigs fresh parsley
  • 2 chopped onions
  • 4 stalks chopped celery
  • 3 sliced carrots
  • 3 ripe tomatoes, peeled and quartered
  • 1 potato, peeled and diced
  • 1 cup whole kernel corn
  • 1 teaspoon Worcestershire sauce
Directions
  1. Dredge ribs in flour mixed with salt
  2. Heat oil in skillet and brown meat
  3. Place browned meat in a soup kettle with water, paprika, peppercorns, bay leaf and parsley
  4. Bring to a boil and skim fat from surface
  5. Cover and let simmer for 2-1/2 hours
  6. Lift ribs from kettle, let cool and remove meat
  7. Discard fat and bones
  8. Chop up meat into bite-sized pieces and return to kettle
  9. Add vegetables and Worcestershire sauce
  10. Continue cooking over low heat until vegetables are tender
  11. Serve in deep bowls with freshly made warm, sourdough bread.


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