1 (1 lb. 12 oz.) can plum tomatoes
4 lbs. beef short ribs
2 tsp. salt
1 bay leaf
1/2 lb. green beans
4 ears corn
2 lg. onions
1 tbsp. sugar
2 cloves garlic, crushed

Cut tomatoes into 1/2 inch slices. Pour 2 1/2 quarts of water into 8-quart kettle. Turn beef into kettle. Add sliced tomatoes, salt and bay leaf. Cover, bring to boil. Skim surface. Reduce heat, simmer covered 2 hours.

Wash beans, trim ends, cut on diagonal into 1 inch pieces. Cut corn from cob; need 2 cups. Slice onions. Chop into cubes. Lift meat out of soup with slotted utensil. Skim fat. Add beans, corn, onion, garlic and sugar. Simmer covered 15 minutes or until vegetables are tender. Remove meat from bones, discard bones. Add large chunks of beef. Slowly bring to boiling. Simmer covered 10 minutes. Refrigerate leftover soup covered. Makes 10 servings.