Vegetable Beef Soup

I love soup winter or summer and since today is going to be cool.....soup sounds really good to me. My family loves this vegetable soup recipe so I make it quite often in the winter.

2 tablespoons vegetable oil
2 1/2 to 3 pounds beef short ribs
4 quarts of cold water
1 (28 ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons of dried parsley
2 tablespoons of beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
2 teaspoons garlic powder
salt and pepper to taste
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup green beans, fresh or canned
1 cup frozen black eyed peas
1 cup butter beans
1 cup cut okra, frozen or fresh
1 cup corn, fresh or frozen
2 cup diced potatoes
1 cup elbow macaroni
chopped fresh parsley leaves for garnish

Put short ribs in large soup pot and add water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, salt and pepper, Worcestershire sauce, celery salt, garlic powder, bay leaves. Bring to a boil over high heat. Cover the pot, reduce heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. Remove the short ribs from the pot and cut the meat from the bones, discard the bones and the fat, and then return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring well. Reduce the heat and simmer 45 minutes. Just before serving, check to see if the soup needs more salt and pepper and add fresh chopped parsley.
Sometimes I will buy a small package of stew meat and cook with the short ribs. There is not a lot of meat on the short ribs, so if you want a meaty veggie soup you might consider adding a small package of stew meat and cook the stew meat with the short ribs.