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Ingredients

• 1 tablespoon  olive oil
• 3 to 3-1/2 pounds  boneless beef chuck short ribs
• 1 large  onion, coarsely chopped (1 cup)
• 2 stalks  celery, sliced (1 cup)
• 2 medium  carrots, halved lengthwise and cut into 1/2-inch pieces
• 1 4-ounce can  diced green chile peppers
• 2 to 3 teaspoons  chili powder
• 2 15-ounce cans  Great Northern or pinto beans, rinsed and drained
• 2 14-ounce cans  lower-sodium beef broth or 3-1/2 cups beef stock
• 1 14-1/2-ounce can  Mexican-style stewed tomatoes, cut up
• 1/4 cup  barbecue sauce
•   Salt and ground black pepper
•   Celery leaves (optional)

Description

The Ribs Are Simmered Until Tender Then Coated In Barbecue Sauce To Make A Hearty Topper For The Flavorful Soup.

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