*  Exported from  MasterCook  *
 
                         Zesty Vegetable Beef Soup
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Tomatoes                         Vegetables
                 Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Lb.           plum tomatoes or 1 (1 lb. 12 oz.)
    1      Can           tomatoes -- undrained
    4      Lb.           beef short ribs or shanks
    2      Tsp.          salt
      1/2  Lb.           green beans
    2      Large         onions
    2      Cloves        garlic -- crushed dumplings
    1                    bay leaf
    4      Ears          corn
    1      Tbsp.         sugar
                         water
 
 To peel tomatoes: Pour boiling water over several
 tomatoes in a medium bowl. After 1 minute, lift one out with a
 slotted spoon. Cut out stem end and peel off skin with a
 paring knife. Repeat until all tomatoes are peeled. Cut the
 peeled tomatoes into 1/2-inch slices. Pour 2 1/2 quarts water
 into a 8 quart kettle. Wipe beef with damp paper towel. Turn
 beef into kettle. Add sliced tomatoes, 2 teaspoons salt and
 the bay leaf. Cover; bring to boiling; skim surface. Reduce
 heat, simmer covered 2 hours. Wash beans under cold water.
 Trim ends; cut on diagonal into 1-inch pieces. With a sharp
 knife, cut kernels from cobs (need 2 cups). Slice onions;
 chop into cubes. Lift meat out of soup with slotted spoon, set
 aside to cool. Skim fat from surface; discard. Add beans,
 corn, onions, sugar and garlic. Simmer covered 15 minutes or
 until vegetables are just tender. Remove meat from bones;
 discard bones. Cut meat into large pieces. Add to soup.
 Slowly bring to boiling.
 Make Dumplings: Into a medium bowl sift 1 1/2 cups
 flour, dash of salt and 1/4 teaspoon baking powder; make a
 well in center. In a measuring cup, beat together 2 small eggs
 and 1/2 cup of water; pour into well in flour mixture; with
 fork mix until blended and then beat until smooth. Drop from
 wet teaspoon into salted boiling water. Cook uncovered until
 dumplings come to top. Do not crowd kettle. Cook half at a
 time. Remove with a slotted spoon. Add to soup, simmer 10
 minutes.
 To Serve: Pour soup into tureen or individual bowls.
 Top with chopped parsley. Refrigerate leftover soup, covered.
 Makes 10 servings.
 
 
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