2 1/2 lb. beef short ribs
1 (8 oz.) can tomato paste
1 (16 oz.) can stewed tomatoes, diced
1 (16 oz.) can whole kernel corn
1/2 lb. sliced okra
4 ribs celery, chopped
1 green pepper
1 med. onion
4 carrots
1 to 2 med. white potatoes, diced
1 c. green peas
Salt and pepper to taste

Wash meat. In a large pot cover meat with water, add 1 teaspoon salt. Cook meat until done. Skin off fat; discard. Blend tomato paste and tomatoes with meat. Cook celery, carrots, green pepper, and onion with meat mixture. Add corn, potatoes and okra. Add green peas, season to taste. Simmer 10 to 15 minutes longer. Serve with hot corn bread. Makes 6 to 8 servings.