Try this & you’ll never fix it any other way!

Submitted by:  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:

1. 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
2. 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