Vegetable Beef Soup

• 1 1/8 pounds pork ribs
• 2 tomatoes ripe, coarsely chopped
• parsley coarsely chopped, to taste
• cilantro coarsely chopped, to taste
• 1 bay leaf
• 1 tablespoon chili sweet
• salt to taste
• olive oil
• 1 leek small, finely chopped, white parts only
• 2 medium potatoes peeled and cut into bite-sized pieces
• 3 medium carrots peeled and sliced
• 1 1/4 cups pumpkin peeled and chopped
• 2 medium zucchini chopped
• spinach chopped
• 5 tablespoons tomato paste
• 1/2 cup elbow pasta
• 1 can chickpeas rinsed and drained

1. In a pressure cooker, cook ribs with the chopped tomatoes, parsley, and cilantro.
2. Season with bay leaf, sweet pepper, salt and a drizzle of olive oil. Remove cooked ribs, shred meat and set aside.
3. Place chopped leek, potatoes, carrots, pumpkin, zucchini, spinach, and tomato paste into hot cooking broth.
4. Stir well and bring to a boil.
5. When soup begins to boil, add elbow macaroni, shredded beef and chickpeas.

pork ribs, tomatoes, parsley, cilantro, bay leaf, chili sweet, salt, olive oil, only, potatoes, carrots, pumpkin, zucchini, tomato paste, elbow pasta, chickpeas

Taken from www.yummly.com/recipe/Vegetable-Beef-Soup-2055683 (may not work)