1 pound short rib or beef shank
Stockpot filled with stock or water
1 (2½-pound) can diced tomatoes
½ cup lentils
2 stalks celery, finely chopped
1 parsnip, finely chopped
1 rutabaga, finely chopped
¼ of a small cabbage, finely chopped
1 onion, finely chopped
2 carrots, finely chopped
2 potatoes, cubed
Parsley, minced
Ketchup
Salt and pepper to taste
Oregano (just a dash)
1. Boil the beef until you can pull the meat off the bones, about 45 minutes. Remove the meat, discard the bone, and when the meat is cool cut it into bite-size pieces. Add tomatoes, lentils, celery, and the other vegetables to broth. Add seasoning and a small amount of parsley, if available. Bring to a slow boil and simmer 2 to 3 hours. Add a couple of shots of ketchup for color and flavor.
2. Return the meat to the soup. Add salt and pepper to taste and a pinch of oregano. Makes 6 to 8 servings with leftovers to spare. This soup freezes well.