Mom's Vegetable Soup

• 4 -5 beef short ribs
• 1 medium onion, chopped
• 1 (18 ounce) bag frozen mixed vegetables
• 14 head shredded green cabbage
• 1 (8 ounce) can diced tomatoes
• 1 (6 ounce) can tomato soup
• beef bouillon
• 12 cup uncooked fusilli

1. Bring beef and onion to a boil in a large Dutch oven.
2. Turn down to medium low and cook for three hours, checking to add water if needed (enough to cover the meat).
3. Take out beef and allow to cool.
4. Bring the stock up to a boil again, and add bouillon to taste.
5. Add veggies and tomatoes/tomato soup.
6. Return beef to soup and add cabbage.
7. Once at a steady boil, turn down to low and cook an additional 3 hours.
8. 30 minutes before serving, add pasta.

short ribs, onion, mixed vegetables, green cabbage, tomatoes, tomato soup, beef bouillon, fusilli

Taken from www.food.com/recipe/moms-vegetable-soup-269941 (may not work)