Vegetable Beef Soup Recipe

Name: Vegetable Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. beef short ribs and/or soup bone; 1 pt. tomato juice; approximately 6 c. water; 2 tsp. salt; 6 peppercorns; 1 c. chopped celery; 1/3 c. chopped onion; 2 tsp. salt; 2 tsp. Worcestershire sauce; 1/4 tsp. chili powder; 2 bay leaves; 2 (15 oz.) cans tomatoes; 4 Tbsp. barley (optional)

Servings: persons

3 lb. beef short ribs and/or soup bone
1 pt. tomato juice
approximately 6 c. water
2 tsp. salt
6 peppercorns
1 c. chopped celery
1/3 c. chopped onion
2 tsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. chili powder
2 bay leaves
2 (15 oz.) cans tomatoes
4 Tbsp. barley (optional)

1
Place meat and tomato juice in a large soup kettle.
2
Add enough water to cover meat.
3
Add salt and peppercorns; bring to a boil.
4
Cover and simmer for 2 hours.
5
Strain and cool overnight or until fat solidifies on top.
6
Remove fat and discard.
7
Remove meat from bones and return meat to broth; add the remaining ingredients except barley.
8
Simmer 1 hour.
9
At this time, barley can be added, if desired.

930

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 3 lb. beef short ribs and/or soup bone, 1 pt. tomato juice, approximately 6 c. water, 2 tsp. salt, and more.

Yes, Vegetable Beef 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.

Vegetable Beef Soup

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