Zesty Vegetable Beef Soup

• 2 quarts water
• 3 lbs beef short ribs with bones
• 1 large onion, quartered
• 2 medium carrots, quartered
• 2 celery ribs, quartered
• 8 whole allspice
• 2 bay leaves
• 1 tablespoon salt
• 12 teaspoon pepper
• 1 quart v- 8 vegetable juice
• 3 celery ribs, sliced
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, sliced
• 1 medium onion, diced
• 2 teaspoons Worcestershire sauce
• 12 teaspoon hot pepper sauce
• 12 teaspoon dried oregano
• 12 teaspoon dried basil
• 14 teaspoon chili powder
• 1 cup uncooked noodles

1. In Dutch oven or soup kettle, bring broth ingredients to a boil.
2. Reduce heat; cover and simmer for 2 hours or until meat is tender.
3. Remove ribs; allow to cool.
4. Skim fat and strain broth; discard vegetables and seasonings.
5. Remove meat from bones and cut into bite-sized pieces; return to broth.
6. Add the first 10 soup ingredients; bring to a boil.
7. Reduce heat; cover and simmer for 1 hour or until vegetables are tender.
8. Stir in noodles.
9. Return to boil; cook, uncovered, for 15 minutes or until noodles are tender.

water, beef short ribs, onion, carrots, celery, allspice, bay leaves, salt, pepper, vegetable juice, celery, potatoes, carrots, onion, worcestershire sauce, hot pepper, oregano, basil, chili powder, noodles

Taken from www.food.com/recipe/zesty-vegetable-beef-soup-290121 (may not work)