Beef and Vegetable Soup #2

BEEF STOCK: Made one day -ahead 5 lb Short ribs of beef

1 lg Onion skin left on

2 ea Whole cloves

3 ea Cloves of garlic

2 ea Stalk celery with leaves

1 lg Carrot

3 c Low/no sodium beef broth

VEGETABLES: 3 lg Carrots cut in 1/2 inch

-dice 2 lg Parsnips cut in 1/2 inch

-dice 2 ea Stalk celery cut in 1/2 inch

-dice 6 ea Sprigs fresh dill

1/2 lb Green beans 1 inch lengths

2 ea Leeks cut into thin strips

1/4 c Chopped parsley

1/4 c Chopped dill

Salt and pepper to taste Place short ribs in a soup pot. Halve onions and stud with cloves. Add garlic, celery, carrot and broth. Add water to cover by 1 1/2 inches. Cook, covered, for 1 1/2 hours or until meat is tender. Remove meat, cool slightly and shred from the bones, trimming and discarding all fat. Cool meat completely. Wrap well and refrigerate until ready to use. Discard bones. Strain stock, discarding solids, and cool completely. Refrigerate overnight. Remove and discard alll the fat that has risen to the top before using. To make soup, return defatted stock to large soup pot. Add diced carrots, parsnips, celery and dill sprigs. Bring to a boil slowly. Reduce heat and simmer, covered, for 15 minutes. Bring reserved meat to room temperature. Add green beans and leeks; simmer for an additional 10 minutes. Remove dill sprigs. Add reserved meat and half the chopped parsley and dill. Season with salt and pepper; cook 3-4 minutes more to heat through. Add remaining chopped parsley and dill, then serve steaming hot.