February 21, 2013 | Filed Under Soups
I like this soup very much. Easy to make. Perfect if you’re in the mood to eat a meaty soup — in this case, short ribs. I loved the parsnips in the soup, which is so different from potatoes that I normally have in soup. I also love the lima beans (and the egg noodles!). Clearly, there’s lots to love in this soup. Perfect for a cold winter day.
3 1/2 lbs. short ribs
3 celery stalks
1 parsley root
1 c. dried large lima beans
These are the ingredients my Mother has listed on her old recipe index card from notes she took years ago while watching her mother-in-law make meat soup.
Here is how I made my Nana’s soup:
Put short ribs in a soup pot full of water, heat on high until the water boils, then turn down the heat to a simmer. Skim off the scum and fat constantly. After 1 1/2 hours add rough chopped vegetables and beans. (I couldn’t find parsley root so I used a bunch of parsley). Simmer another hour or so, until the beans are cooked and the meat is butter-tender and falling off the bone. Season with salt and pepper. (I also added some beef base). To serve, put cooked egg noodles in a bowl and ladle soup on top.