1 lb. short ribs
1 can whole corn
1 can sweet peas
1 can green beans
3 sm. white potatoes
1 can stewed tomatoes
2 cans tomato paste
4 stalks of celery
1 sm. onion, chopped
1/2 tsp. pepper

Boil short ribs in salted water for approximately 1 hour. Add canned vegetables one at a time to the soup pot. (Do not drain the veggies.) Simmer for 15 minutes. Add potatoes, celery, onion, stewed tomatoes, and tomato paste to soup. Simmer for 40 minutes.