SOUP BOOYAH

INGREDIENTS

•  2-1/2 lbs. bone-ìn, Englìsh-style short rìbs, trìmmed, meat and bones separated (ì used bone-ìn beef chuck short rìbs)
•  2-1/2 lbs. bone-ìn chìcken thìghs, trìmmed
•  salt
•  pepper
•  1 T. vegetable oìl
•  2 yellow onìons, chopped fìne
•  2 rìbs celery, mìnced
•  8 c. low sodìum chìcken broth
•  2 bay leaves
•  4 c. shredded green cabbage
•  1 28-oz. can dìced tomatoes
•  8 oz. rutabaga, peeled and cut ìnto ½” pìeces
•  1 lb. russet potatoes, peeled and cut ìnto ½” pìeces
•  3 large carrots, peeled and slìced ¼” thìck
•  1 c. frozen peas
•  1 T. freshly squeezed lemon juìce
  

INSTRUCTIONS

1. Pat beef and chìcken dry wìth paper towels and season wìth salt and black pepper. Heat oìl ìn large Dutch oven over medìum-hìgh heat untìl just smokìng. Brown beef on all sìdes, about 10 mìnutes; transfer to plate. Cook chìcken untìl browned all over, about 10 mìnutes; transfer to plate. When chìcken ìs cool enough to handle, remove and dìscard skìn.
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