Vegetable Beef Soup

The inspiration for this soup comes from my friend, Janine, who was generous enough to share her technique for making this soup.  I have searched for a great tasting vegetable soup for years, yet never was quite satisfied with any of the recipes that I had tried.  Janine never really had exact measurements, but I kept a record of amounts of ingredients that I used.  Her big secret for this soup was twofold.  Do not leave the cabbage out of the soup, even if you think that you do not like cabbage.  It is so fine, it just sort of disappears and the flavor of it is not overwhelming.  And although they are often a challenge to find, it is really important to use the beef short ribs.  Apparently, the marrow from the bones, adds a great flavor to the soup, and it will not be nearly as flavorful if you do not have this item in the soup.   Thanks Janine, for helping me cross one of my bucket list items off my list.                         

Part One: 

• 1 ½ lbs. beef stew meat
• 1 ½ lbs. beef short ribs
• 1/3 cup flour
• 1 tablespoon salt
• ¼ teaspoon pepper
• 2 tablespoons olive oil

1.  In a plastic bag, put flour, salt, and pepper.  Shake to mix. 
2. Put the stew meat chunks in the bag and shake. 
3. Start heating the olive oil in a Dutch oven. 
4. Brown the stew meat in the oil. 
5. Add the beef short ribs.  It is not necessary to brown them.  In fact, the soup will be more flavorful, you don’t.
6. Add 10 cups of water to the meat mixture, and bring to a boil. 
7. Reduce and simmer with the lid on for 2 hours.
8. Remove the ribs only and let cool.

Part Two:

• ¼ head cabbage, finely grated or finely chopped with a food processor
• 3 carrots, coarsely chopped
• 2 stalks celery chopped
• 3 medium potatoes, diced into 1 inch cubes
• ½ cup pearly barley
• 3-8 oz. cans tomato sauce
• 8 beef bouillon cubes
• 1 tablespoon dried basil

1. Add the grated cabbage, chopped carrots and celery, cubed potatoes, pearl barley, and beef bouillon cubes.
2. Let cook for about 15 minutes with the lid on.
3. Pick the beef of the ribs and discard the fat and bones. 
4. Return the beef of the ribs to the soup mixture.
5. Add the tomato sauce and basil.
6. Cook for about 30 minutes more, stirring occasionally.
7. Serve and enjoy.