Country Style Beef Soup

I have found some wonderful soup recipes in Tosca Reno's "Eat Clean" cookbooks.  I had a request for a soup recipe so I am posting this Beef soup. 

Ingredients:
2 pounds beef soup bones, such as short ribs. No fat!
8 cups water
2 cups low-sodium beef stock
2 sprigs of thyme
3 bay leaves
2 Tbsp extra virgin olive oil
2 onions, peeled and chopped
4 ribs celery
2 cloves of garlic, passed through a press
2 cups chopped fresh tomatoes
2 Tbsp of tomato paste
2 large carrots, peeled and chopped
2 sweet potatoes, peeled and chopped
2 parsnips, peeled and chopped
2 cups of shredded nappa cabbage
2 cups turnip, peeled and chopped
1 cup of edamame
1 cup butternut squash, peeled and cubed

Preparation:
In a large stock pot, place ribs, water, beef stock, thyme and bay leaves.  Bring to a boil and reduce heat.  Cover and simmer for 1 to 2 hours.

Remove the pan from heat and let cool down.  Strain the stock into a large bowl through a sieve.  Take any meat from the bones, shred it and return it to the soup.  Discard the bones and other cooked ingredients.

In a large pot or dutch oven heat olive oil over medium heat.  Add onions, celery and garlic.   Saute until onions become soft and translucent about 8 minutes.  Add cooked beef and broth, tomatoes, tomato paste, carrots and other vegetables.  Bring mixture to a boil.  Reduce heat and let simmer, covered, for 30 minutes.  Serve hot.

If you are a vegetarian just leave out the meat.  If you prefer chicken then substitute the ribs for chicken.