BOOYAH SOUP RECIPE

Ingredients:

  • 2.5 lbs. bone-in, English-style short ribs, trimmed, meat and bones separated (I used bone-in beef chuck short ribs)
  •  2.5 lbs. bone-in chicken thighs, trimmed
  •  salt
  •  pepper
  •  1 T. vegetable oil
  •  2 yellow onions, chopped fine
  •  2 ribs celery, minced
  •  8 c. low sodium chicken broth
  •  2 bay leaves
  •  4 c. shredded green cabbage
  •  1 28-oz. can diced tomatoes
  •  8 oz. rutabaga, peeled and cut into ½” pieces
  •  1 lb. russet potatoes, peeled and cut into ½” pieces
  •  3 large carrots, peeled and sliced ¼” thick
  •  1 c. frozen peas
  •  1 T. freshly squeezed lemon juice

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