Ingredients
BROTH:8 cups water3 pounds bone-in beef short ribs1 large onion, quartered2 medium carrots, quartered2 celery ribs, quartered8 whole allspice2 bay leaves1 tablespoon salt1/2 teaspoon pepperSOUP:4 cups V8 juice3 celery ribs, sliced2 medium potatoes, peeled and cubed2 medium carrots, sliced1 medium onion, diced2 teaspoons Worcestershire sauce1/2 teaspoon hot pepper sauce1/2 teaspoon dried oregano1/2 teaspoon dried basil1/4 teaspoon chili powder1 cup uncooked noodles
Preparation
In a Dutch oven or stockpot, bring broth ingredients to a boil. Reduce heat; cover and simmer 2 hours or until meat is tender.
Remove ribs; allow to cool. Skim fat and strain broth; discard vegetables and seasonings. Remove meat from bones and cut into bite-size pieces; return to broth. Add the first 10 soup ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender.
Stir in noodles. Return to a boil; cook, uncovered, 15 minutes or until the noodles are tender. Discard bay leaves.
