Dairy free

Easy vegetable beef soup

Name: Easy vegetable beef soup
Total time: 150 min
Yield: 8 servings
Ingredients: 1.36 kgs boneless beef short ribs; 70 g elbow macaroni; 3.79 l water; 793.79 g canned tomatoes; 210 ml new potatoes; 128 g carrots; 101 g celery; 240 g onion; 425.24 g corn; 425.24 g canned butter beans; 425.24 g canned black eyed peas; 2 bay leaves; 1 Tbsp garlic powder; 1 tsp celery salt; 1 Tbsp worcestershire sauce; 1 Tbsp salt; 1 Tbsp black pepper; 1 Tbsp italian seasoning; 2 beef bouillon cubes; 2 Tbsps parsley flakes

A flavorful and hearty vegetable beef soup perfect for cozy Autumn nights. This dairy-free recipe serves 8 and costs $3.45 per serving. Ideal for those seeking a balanced meal rich in protein and vitamins.

Ingredients

boneless beef short ribs

1.36 kgs

elbow macaroni

70 g

water

3.79 l

canned tomatoes

793.79 g

new potatoes

210 ml

carrots

128 g

celery

101 g

onion

240 g

corn

425.24 g

canned butter beans

425.24 g

canned black eyed peas

425.24 g

bay leaves

garlic powder

1 Tbsp

celery salt

1 tsp

worcestershire sauce

1 Tbsp

salt

1 Tbsp

black pepper

1 Tbsp

italian seasoning

1 Tbsp

beef bouillon cubes

parsley flakes

2 Tbsps

Method

To get started, bring 4 quarts of water to a boil in a large pot.
While waiting on the water to boil, cut the beef short ribs into bite-sized pieces and add them to the water.
Add in diced tomatoes, potatoes, diced onion, parsley, garlic powder, beef bouillon cubes, Italian seasoning, salt, pepper, Worcestershire sauce, celery salt, bay leaves, and stir.
Then add carrots, celery, black-eyed peas, butter beans, corn, and macaroni.
Heat on high, stirring occasionally until the stew mixture comes to a boil.
Once you have reached a boil, cover with a lid, lower heat enough to keep it simmering. Continue to simmer for 1.5 to 2 hours, stirring occasionally.

Nutrition:

565 kcal

Carbs

55 g

Fat

19 g

Protein

45 g

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