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Thursday, 23 June 2011 18:30 |
Try this & you’ll never fix it any other way!
Submitted by:Â Missy Keife
Ingredients:
- 8 beef short ribs
- 2 large onions, chopped coarsely
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Worcestershire sauce
- ½ tsp garlic salt
- 1 envelope dry onion-mushroom soup mix
- ½ head cabbage
- ½ bag frozen small peas
- 1 bag frozen cut green beans
- ½ bag frozen whole baby carrots
- 1 can diced tomatoes, Cajun or Italian style
- 1 can Rotel tomatoes with green chilies
- 2 cans cream style yellow corn
- 1 can potato soup
- 3 cans beef stock
- ½ gal water
- 1 TBS chopped fresh parsley
- 1 tsp dried thyme
- 1 tsp dried basil
Directions:
- In a large baking dish, combine ribs, onions, salt, pepper, garlic, and Worcestershire sauce and bake in preheated 375? oven for 30 minutes, until ribs are browned
- Into a large Dutch over or heavy duty soup pot combine all ingredients including ribs and bring to a boil, then reduce heat to steady simmer, cover and cook for at least 2 hours, stirring occasionally
Serves 8
This is also excellent prepared the day prior to serving; be sure to serve your favorite bread with this soup
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Last Updated on Saturday, 22 August 2015 18:48 |