Vegetable Beef Soup (Two Versions)

Weekend Version

1 Tbs canola oil
1 lb beef back ribs (ribs should be meaty and not have too much fat)
1 can stewed tomatoes (15 oz)
1 can beef broth (15 oz)
1 can chicken broth (15 oz)
1/2 large round onion, cut into wedges
1 cup carrots, chopped
1 cup potatoes, chopped
2 stalks celery, chopped
1/2 cup kale, torn or cut into small pieces
Water
Pepper and salt to taste

1. Heat the oil in a stock pot and sear all sides of the meat.
2. Add the onion wedges and brown slightly.
3. Add the chicken and beef broths, and canned tomatoes. Add enough water to cover the meat by at least 1 inch.
4. Simmer on medium/low for 1-2 hours, until the meat is soft.
5. Remove the ribs from the soup and let cool. Cut the meat away from the bones and chop the meat into half-inch pieces. Set aside.
6. Add all of the vegetables into the soup and simmer for 30 minutes.
7. Add the meat pieces back to the soup.
8. Add pepper and/or salt to taste.
9. Skim off any oil that rises to the top before serving.

Weekday Version

Instead of using beef back ribs, use a steak. Cut the steak into bite size pieces and chop the onion into small pieces instead of wedges.
1. Heat the oil and add the steak pieces and all of the chopped vegetables. Saute on med/high until the meat is cooked.
2. Add the tomatoes, broths and enough water to cover.
3. Simmer for 30-45 minutes to ensure all of the vegetables are cooked.
4. Add pepper and/or salt to taste.
5. Skim any oil that rises to the top before serving.