You will not have vegetable soup like this in the winter, not even with your canned and frozen bounty from the garden. The fresh vegetable flavors are shining through in this one. The short-ribs are not the star here so don't be tempted to double up, unless of course, you're doubling the whole recipe.
It is going to be really chilly here this weekend, perfect for this soup.
Servings 8 to 12
1 tablespoon extra-virgin olive oil
1 pound short ribs
Salt and freshly ground black pepper
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
2 garlic cloves, minced
2 quarts of water
2 sprigs of fresh thyme or 1/4 teaspoon dried thyme
1 bay leaf
4 Roma or plum tomatoes, peeled and cored
1 medium red-skinned potato scrubbed and cut into 1/2-inch dice
1 medium turnip, scrubbed and cut into 1/2-inch dice
1 cup fresh or frozen butter or lima beans
1 cup corn kernels (about 2 ears)
Heat the oil in a large soup pot over high heat. Season the short ribs with salt and pepper to taste. Cook in the oil, turning occasionally, until browned on all sides, about 8 minutes.
Transfer short ribs to a plate.
Add the onions, carrots,and celery and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Return the short ribs to the top and add the water. Bring to a boil, skimming off any foam that rises to the surface. Add the thyme and bay leaf. Reduce the heat to low and simmer until the short ribs are tender, occasionally skimming fat from the surface, about 2 1/2 hours.
Add the tomatoes, potatoes, turnip, beans, and corn. Continue cooking until the turnip is tender, about 20 minutes. Season to taste with salt and pepper.
Remove from heat and let stand 5 minutes. Remove and discard the thyme sprigs and bay leaf. Skim the fat from the surface. Serve piping hot.