1 onion
6 large beef ribs (fresh cut when possible, preferably Angus beef)
Garlic powder
Coarse ground black pepper
Salt
Spray cooking oil
28 ounces chicken broth
2 cups water
1 Tablespoon finely minced fresh parsley, or equivalent dried
1 Tablespoon fresh minced garlic
1 can petite diced tomatoes with liquid
1 large green bell pepper
1 cup (or more) shredded cabbage for slaw, or 1 small cabbage
1 can or 1-2 cups frozen green baby lima beans
1 cup carrots
Method
Preheat oven to 450 degrees. Spray a baking pan (approximately 9 X 13 inches) with cooking oil. Peel and slice onion into thick slices, three slices for a medium onion, 4 slices for a large onion, do not separate rings. Spray one side of onion slices with oil, turn over and season with garlic powder and ground pepper, then spray with oil. Lay onion in a line in bottom of baking pan. Season ribs on each side with garlic powder, black pepper, and a light dusting of salt then spray with oil. Lay ribs in pan over onion with curve of rib up. Place pan of ribs in oven and roast approximately 45 minutes or until lightly brown on outside. While ribs are roasting, prepare other ingredients. Put chicken broth in a large (at least 5-6 quart) pot on stove. Add chicken broth, water and tomatoes, garlic and parsley and bring to boil, turn heat to low and keep hot until ribs are cooked. Clean and chop carrots and green pepper into large pieces. When using whole cabbage, cut cabbage in chunks or slice as for slaw. If using canned beans, drain and rinse. When ribs are browned add ribs and onion (not drippings in pan) to the stock on stove, season with salt and pepper to taste, and bring back up to boil. Reduce heat to simmer, cover and cook until ribs are tender, about 45 minutes to 1 hour depending on quality of meat. Add carrots and cook an additional ten minutes. Remove ribs from stock, and cool to room temperature. While ribs are cooling, add green pepper, cabbage and lima beans to soup pot. Bring to boil, reduce heat and simmer 20 minutes. While this cooks, remove meat from bones/fat and add to soup. Adjust seasonings again, as necessary.

Notes: This warm and wonderful soup serves many, depending on size of servings, and holds for several days in the refrigerator. Delicious with hot crusty bread.