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Soup: Red Soup Recipe

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This recipe for Soup: Red Soup is from A Collection of Recipes from Ewing Friends and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2-3 pounds short ribs or left-over from a rib roast
2-3 sticks of celery
1 large onion, diced.
12-18 pepper corns
1/2 teas. herbs du province
2 pounds of tomatoes or 2 pound can of same
1 pound short cut carrots
8 ounces of string beans (cut ), fresh or frozen
Kernels of corn, sliced from 5 cobs or 1 can (12 ounces ) of corn

Directions:
Directions:
In a large pot, brown 2-3 pounds short ribs or left-over from a rib roast

Add:
2-3 sticks of celery
1 large onion, diced.
12-18 pepper corns
1/2 teas. herbs du province

Cover with water.

Bring to boil, and immediately reduce heat to simmer.

Let simmer several or more hours until meat falls apart.

Cool.

Skim off most of fat.

Place broth into soup pot.

Add 2 pounds of tomatoes or 2 pound can of same.

Bring to boil, lowering heat immediately to simmer.

Let simmer until tomatoes are disintegrated.

Add 1 pound short cut carrots.

Simmer for 1/2 hour.

Add 8 ounces of string beans (cut ), fresh or frozen.

Simmer 15 minutes.

Add corn.

Simmer 15 minutes.

Add meat from ribs, peeled of fat and run into small pieces.

Simmer for 15 minutes.

Turn off heat and let stand an hour.

Serve and enjoy!

 

 

 

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