2 lbs. short ribs
3 stalks celery, chopped
2 med. onions, diced
3 turnips, cubed
1 can tomatoes
1 can tomato paste
2 pkgs. frozen mixed vegetables
2 tbsp. brown sugar
2 tsp. celery salt
Lawry's seasoned salt & pepper to taste

Boil 2 pounds short ribs 1 1/2 to 2 hours in 2 to 3 quarts of water. Take meat out and cut up. Add these ingredients to the water after the meat has been taken out: 2 chopped medium onions 3 turnips, cubed 1 can tomatoes 1 can tomato paste 2 pkgs. frozen vegetables 2 tbsp. brown sugar 2 tsp. celery salt Lawry's seasoned salt & pepper to taste

Cook on low for 1 hour. Add cut up meat back to soup and cook an additional 30 minutes.