Easy vegetable beef soup
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
3 lbs
elbow macaroni
0.5 cup
water
16 cups
canned tomatoes
28 oz
new potatoes
1 cup
carrots
1 cup
celery
1 cup
onion
1.5 cups
corn
15 oz
canned butter beans
15 oz
canned black eyed peas
15 oz
bay leaves
2
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
2
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:
Carbs
55 g
Fat
19 g
Protein
45 g
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