Vegetable Beef Soup

There's nothing like a hot bowl of soup on a snowy winter night.

Vegetable Beef Soup 

2 pounds beef short ribs

3 quarts beef stock

1 medium onion, chopped 

2 tablespoons cider vinegar 

1/2 teaspoon pepper 

2 bay leaves

3 medium carrots, chopped 

3 stalks celery, chopped 

2 medium potatoes, peeled and chopped 

1 15 ounce can diced tomatoes 

1 1/2 cups frozen corn 

1 1/2 cups frozen green beans 

1/2 teaspoon dried dill

1/2 teaspoon dried thyme 

In a large heavy pot combine ribs, stock, onion, vinegar, pepper and bay leaves. Bring to a boil over high heat. Reduce heat, cover and simmer for 4 hours. 

Discard bay leaves and set meat and bones aside to cool. Remove meat from bones and dice, trimming away fat.

Skim fat from soup and add the meat, vegetables and herbs. Cover and simmer for 30-45 minutes.