Love the idea of lots of veggies in my beef veggie soup, so there is practically an encyclopedia of veggies here, You cannot make a small pot of this soup, so be prepared to freeze it for later or feed the entire neighborhood. LOL
1Cook the beef ribs with the items listed in a large pot until ribs are tender. Strain juice and reserve, discard veggies. Let cool, remove any bones, extra fat, and connective tissue from meat and place meat in a zipper bag. Refrigerate until needed. Refrigerate the broth overnight to remove the hardened fat or skim fat off top and discard.
2Prep all of the vegetables by washing, peeling and chopping. I try to keep all veggies about the same size. About 1/2 to 3/4 inch cubes. Place the harder veggies like potato, turnip, carrot, parsnip, etc. in one bowl. Place softer veggies like zucchini, peppers, celery, green beans, etc. in a separate bowl. Measure out the frozen veggies and place in a separate bowl.
3When all veggies are prepared, place the defatted broth in a very large stockpot over high heat to bring to a boil. (Any time that you need to add broth, add one of the listed liquids to keep veggies covered.) Add all of the harder vegetables and lower the heat to a low boil. Cook about 10 minutes. Test the pieces to see if they are getting tender. Add the softer veggies along with the can of diced tomatoes and cook another 10 minutes. Add all remaining frozen veggies and mushrooms. About 5 minutes or so after adding frozen veggies, taste the broth and add salt and pepper. It will take quite a bit to season this, as it is a large amount and has had no salt added throughout the cooking. Continue to simmer until all veggies are to desired doneness.
4Remove pot from heat, let the flavors meld for a while, and readjust seasoning if needed. (If you like, you can add any herbs or seasonings you like to the broth while cooking or afterward. I prefer just the veggie and beef flavor.)
Serve Big steaming bowls with crackers and/or hot breads.