Short Rib Soup

Ingredients:

• 2 lb. short ribs, cut in 1 inch pieces
• 1 medium onion, sliced
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• 2 quarts water
• 4 tsp. salt
• 1 pkg. vegetable soup mix
• 6 medium carrots, quartered
• 1 cup celery, cut into pieces
• 1/4 cup snipped parsley
• 2 Tbsp. snipped fresh dill

Directions:

1. The day before serving, arrange short ribs, onion, water, salt, and soup mix in a pot.
2. Simmer for 1 hour and 15 minutes.
3. Cool; refrigerate.
4. 1 hour before serving, skim fat from soup, add carrots and celery.
5. Bring to a boil, then simmer 30 minutes or until vegetables are tender.
6. Add parsley and dill and serve.

By Robin from Washington, IA