Vegetable Beef Soup-Comfort at It's Best!

SUSIE IN MISSOURI's Note:

I finally wrote down my recipe for this soup. Each time I make it, the taste is the same even though it had never been on paper. Much like my Mom's, but I'm sure a little different. I hope you enjoy this wonderful winter comfort food like I do!

• Total Time: 3 hrs 30 mins
• Prep Time: 0 mins
• Cook Time: 3 hrs 30 mins

Ingredients:

Yield: 12 Cups

• 1 lb beef short rib
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 6 cups water
• 6 beef bouillon cubes
• 1 tablespoon garlic , minced
• 1 tablespoon dry parsley flakes
• 2 bay leaves
• 1 large onion , rough chopped
• ½ medium zucchini , cubed
• 1 cup carrot , diagonal sliced
• 2 stalks celery , chopped
• 2 (14 ½ ounce) cans stewed tomatoes
• 1 cup frozen corn
• 1 cup frozen baby lima bean
• 1 cup frozen green bean

Directions:

1. Coat the beef with the oil.
2. Brown in large soup/stock pot.
3. Add Water, Salt, Pepper, Bouillon cubes, Garlic, Parsley, Bay leaves and Onion.
4. Bring to boil, turn down heat and simmer covered for 2 1/2 hours.
5. Add Tomatoes, zuchini, carrots and celery and simmer 1/2 hour.
6. Add corn, limas and green beans.
7. Simmer for 1/2 hour.