Short Ribs Vegetable Beef Soup

• 2 Tablespoons Butter
• 2 cartons 16 Ounce Each Low Sodium Beef Stock
• 2 whole Russet Potatoes, Peeled And Diced
• 1 package 8 Ounce Bag Fresh Carrots (peeled And Diced)
• 2 stalks Celery (rinsed And Diced)
• 2 whole Yellow Onions, Diced
• 1 can (15-ounce) Can Diced Tomatoes
• 1-1/2 teaspoon Black Pepper
• 2 Tablespoons Fresh Chopped Parsley
• 1 whole Bay Leaf

1. In a large frying pan over medium-high heat, add butter. Then add the beef short ribs in a single layer and cook for about 6-7 minutes on each side on medium high heat.
2. In a large (Dutch oven) pot with lid, add beef stock and the seared beef short ribs. Add diced potatoes, diced carrots, diced celery and diced onions and stir ingredients well. Add diced tomatoes, black pepper, parsley and bay leaf, stir mixture again. Cover with lid and cook on low for 2 housr, periodically checking soup to stir.
3. Remove bay leaf from pot prior to serving a hearty bowl of this. I love this soup with crusty Italian or French bread slices! Enjoy.
4. You may freeze this soup for up to 2 months.

butter, cartons, potatoes, carrots, stalks celery, yellow onions, tomatoes, black pepper, fresh chopped parsley, bay leaf

Taken from tastykitchen.com/recipes/soups/short-ribs-vegetable-beef-soup/ (may not work)