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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 10 |
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Another one of mom's standards. I like to make this when fall starts to peak its head around the corner. It's a lot of food, though, so make sure you have a LARGE dutch oven available. This soup is tastier as leftovers, once the flavours have all melded together overnight! Ingredients:
4 -5 beef short ribs |
1 medium onion, chopped |
1 (18 ounce) bag frozen mixed vegetables |
1/4 head shredded green cabbage |
1 (8 ounce) can diced tomatoes |
1 (6 ounce) can tomato soup |
beef bouillon |
1/2 cup uncooked fusilli |
Directions:
1. Bring beef and onion to a boil in a large Dutch oven. Turn down to medium low and cook for three hours, checking to add water if needed (enough to cover the meat).
2. Take out beef and allow to cool. Bring the stock up to a boil again, and add bouillon to taste. Add veggies and tomatoes/tomato soup. Return beef to soup and add cabbage. Once at a steady boil, turn down to low and cook an additional 3 hours.
3. 30 minutes before serving, add pasta.
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