Beef And Sausage Soup

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   1. Salt, pepper, and season beef short ribes with Herbes de Provence.

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   2. Place oil in a large frying pan over medium flame.

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   3. When oil is hot, place beef short ribs in frying pan and brown on all sides.

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   4. Add beef broth, cover and simmer slowly for two hours or until beef ribs are tender. Remove ribs from broth and set aside beef and broth. When ribs are cool, cut beef into small pieces.

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   5. While the ribs are cooking, place sausage in another frying pan and lightly brown.

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   6. Add diced potato and saute with the sausage for another 5 minutes stirring often. Set aside.

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   7. Take beef broth and place in a large stock pot. Add garlic, celery, onion and green pepper, bring to a boil, and then simmer for 15 minutes until vegetables are tender.

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   8. Add the sausage, potatoes, beef, kidney beans, and tomato paste to the broth. Mix thoroughly and simmer for another 10 minutes.

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   9. Serve immediately with parsley garnish.

No additional tips available.