Beef Vegetable Soup Recipe

Name: Beef Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb bone in short ribs; 1 onion cut in 3 chunks, peeled; 3 garlic cloves, peeled, kept whole; 2 stalks celery with leafy tops, cut into chunks; 1 large carrot, cut into chunks; 1 tbsp olive oil; 1 tsp dryed thyme; 1/2 tsp pepper and salt to taste; 10 whole black peppercorns; 8 cup low sodium or unsalted beef broth; 6 oz tiny button mushrooms; 15 oz can diced tomatos with the juice; 4 medium carrots, sliced; 3 celery stalks, sliced; 1 large onion, chopped; 2 garlic cloves, minced; 24 tiny baby red potatoes, preboiled just until tender; 1 tsp fresh lemon juice; 1 tbsp hot sauce, such as frames brand; 1/2 tsp pepper and salt to taste; 1 tsp butter, salted or unsalted; 2 tbsp fresh grated romano cheese; 2 tbsp fresh chopped herbs, I used basil, thyme and chives

Servings: persons

3 lb bone in short ribs
1 onion cut in 3 chunks, peeled
3 garlic cloves, peeled, kept whole
2 stalks celery with leafy tops, cut into chunks
1 large carrot, cut into chunks
1 tbsp olive oil
1 tsp dryed thyme
1/2 tsp pepper and salt to taste
10 whole black peppercorns
8 cup low sodium or unsalted beef broth
6 oz tiny button mushrooms
15 oz can diced tomatos with the juice
4 medium carrots, sliced
3 celery stalks, sliced
1 large onion, chopped
2 garlic cloves, minced
24 tiny baby red potatoes, preboiled just until tender
1 tsp fresh lemon juice
1 tbsp hot sauce, such as frames brand
1/2 tsp pepper and salt to taste
1 tsp butter, salted or unsalted
2 tbsp fresh grated romano cheese
2 tbsp fresh chopped herbs, I used basil, thyme and chives

1
MAKE BROTH
2
Preheat oven to 450
3
Heat oil in a large skillet, add short ribs seasoned with salt and pepper and brown all sides
4
Add vegetables for the broth, the onion, carrot, celery, garlic, thyme and the the and peppercorns.
5
Transfer to oven and roast until short ribs are brown, about 25 minutes
6
Transfer all skillet ingredients to stockpot, add broth, bring to a boil then lower neat and simmer, partially cover pot and simmer on low until short ribs are very te nder 2 to 2 1/2 hours
7
Strain broth, discard vegetables and reserve short ribs.
8
MAKE SOUP
9
Skim off any excess fat from broth and add broth to clean stckpot, bring to a simmer.
10
Meanwhile melt the butter in a small skillet and cook mushrooms until tender, about 5 minutes
11
Add mushrooms, tomatos with juice, carrots, onion, celery, garlic,lemon, hot sauce and pepper to stock , simmer until vegetables are tender about 1 hour, add potatos and romano cheese and simmer 10 minutes more
12
Remove meat from bones of short ribs and cut meat I p into bite size pieces and add to soup, heat through, add herbs and taste to see if it needs salt or pepper

942

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 23 ingredients. The key ingredients include: 3 lb bone in short ribs, 1 onion cut in 3 chunks, peeled, 3 garlic cloves, peeled, kept whole, 2 stalks celery with leafy tops, cut into chunks, and more.

Yes, Beef Vegetable Soup falls under the Soups & Stews 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.

Beef Vegetable Soup

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