Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

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 Nutrition

  • 4 -5 beef short ribs
  • 1 medium onion, chopped
  • 1 (18 ounce) bag frozen mixed vegetables
  • 14 head shredded green cabbage
  • 1 (8 ounce) can diced tomatoes
  • 1 (6 ounce) can tomato soup
  • beef bouillon
  • 12 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.
Most Helpful

4 5

I'm maked this in my crockpot. I needed to use some red cabbage I had left over from another recipe. I've never seen tomatoes or soup in that size of a cans before. So I used regular sizes, 14.5 ounces of tomatoes and 10.5 ounces of soup. The red cabbage gave the pasta a little red tint. I adopted this chef for the *Spring PAC 2008* game