Place the beef short ribs in a large soup kettle.

Cover the meat with water, ensuring the water level is about 1 inch above the meat.

Cover the kettle and bring to a boil over high heat.

Once boiling, reduce the heat to low and simmer for 2 1/2 hours (150 minutes).

Remove the cooked meat from the pot and allow it to cool.

Discard the bones from the short ribs.

Return the meat to the soup pot.

Add the quartered onions, chopped tomatoes, diced sweet bell pepper, cubed turnip, diced potato, sliced carrot, corn kernels, and minced celery to the pot.

Cover the pot and simmer for 1 to 1 1/2 hours (60-90 minutes), or until the vegetables are tender.

Season the soup to taste with salt and freshly ground black pepper before serving.