Beef And Pasta Vegetable Soup Recipe

Name: Beef And Pasta Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pounds beef shanks or meaty beef soup bones; 1 tablespoon canola oil; 6 cups water; 2 medium carrots, sliced; 2 celery ribs, diced; 1 medium red potato, cut into 1/2-inch cubes; 1 small onion, chopped; 1 garlic clove, minced; 1 bay leaf; 1 teaspoon salt; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1/4 teaspoon pepper; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 medium zucchini, diced; 1/2 cup uncooked elbow macaroni

Servings: persons

1-1/2 pounds beef shanks or meaty beef soup bones
1 tablespoon canola oil
6 cups water
2 medium carrots, sliced
2 celery ribs, diced
1 medium red potato, cut into 1/2-inch cubes
1 small onion, chopped
1 garlic clove, minced
1 bay leaf
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium zucchini, diced
1/2 cup uncooked elbow macaroni

1
In a pressure cooker over medium-high heat, brown beef on both sides in oil. Add the water, carrots, celery, potato, onion, garlic and seasonings. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
2
Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. Discard bay leaf. Remove beef with a slotted spoon; when cool enough to handle, remove meat from bones. Discard bones and dice the meat.
3
Return meat to pan. Add the beans, tomatoes and zucchini. Bring soup to a simmer. Stir in macaroni. Cook, uncovered, for 8-10 minutes or until macaroni and zucchini are tender.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1-1/2 pounds beef shanks or meaty beef soup bones, 1 tablespoon canola oil, 6 cups water, 2 medium carrots, sliced, and more.

Yes, Beef And Pasta Vegetable Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Pasta Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions