4 lb. beef short ribs
3 lb. canned tomatoes
3 med. carrots, sliced
4 c. diced celery with leaves
3 lg. onions, diced
4 to 5 med. potatoes, diced
1 tbsp. salt
1 tbsp. paprika
1/2 tsp. pepper
1 (10 oz.) pkg. frozen peas
1 (10 oz.) pkg. frozen baby lima beans
1 (17 oz.) can Niblets corn
1/2 med. cabbage, shredded

In large pot cover meat with water. Bring to a boil and simmer over low heat 1 1/2 hours. Add next 8 ingredients. Cook over low heat one more hour. Remove meat and bones and let cool. Cut meat in small pieces and return to soup which has been simmering. Cook one more hour. Add remaining ingredients and more water, if needed. Let simmer for about 3/4 hours. Add more seasoning if needed. Yield: 1 to 1 1/2 gallon.