6 lg. beef short ribs
4 potatoes
6 carrots
2 onions
2 stalks celery
1 green pepper
1/2 c. elbow macaroni
1 tsp. black pepper
1 hot pepper (optional)
2 ears corn
1/4 head cabbage, shredded
8 pieces okra, cut
1 lg. can tomatoes
2 lg. cans Hunt's tomato sauce
Salt to taste

Cook short ribs until done; remove from broth. Add vegetables. Add water to cover top of vegetables. Add tomato sauce, salt and pepper. Cook on medium heat about 1 hour. When carrots are almost done, add macaroni. Cook on low heat another 12 minutes. Cut short ribs in bite-size pieces; add to soup and stir in.