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Old Fashioned Beef and Vegetable Soup

2 1/2 lb Beef short ribs
3 qt Water
2 md Carrots; sliced
1 md Onion; sliced
1 tb Salt
1 qt -(up to) 1 1/2 qt Vegetables (potato cubes; diced celery; peas, green beans; corn, shredded cabbage; etc.)
1/2 cn (1-lb) tomatoes; plus all the liquid in the can

Put meat, carrots, onion, salt & water in a large kettle. Cook over low heat 3-4 hours. Cool. Cover & refrigerate overnight. Next day, skim top & dice meat from bones. Return meat to soup & add vegetables; cook over medium heat until vegetables are tender, at least 1 hour. Salt & pepper to taste. Serves 8.

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