Summary

Easy Vegetable Beef Soup might be just the main course you are searching for. One portion of this dish contains roughly 45g of protein, 19g of fat, and a total of 566 calories. This dairy free recipe serves 8 and costs $3.45 per serving. Many people made this recipe, and 130 would say it hit the spot. It is brought to you by Pink When. It can be enjoyed any time, but it is especially good for Autumn. If you have butter beans, canned tomatoes, worcestershire sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 30 minutes. With a spoonacular score of 0%, this dish is improvable. Try Easy Vegetable Beef Soup, Easy Vegetable-Beef Soup, and Easy Vegetable Beef Soup for similar recipes.

Instructions

Instructions 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.

Ingredients

• 1 boneless beef short ribs
• 2 uncooked elbow macaroni
• 3 water 4 Qts
• 4 diced tomatoes
• 5 small diced potatoes
• 6 on thin sliced carrots
• 7 thin sliced celery
• 8 chopped onion
• 9 kernal corn (uncooked)
• 10 butter beans
• 11 black – eyed peas
• 12 bay leaves
• 13 garlic powder
• 14 celery salt
• 15 Worcestershire sauce
• 16 salt
• 17 fresh ground pepper
• 18 Italian seasoning
• 19 beef bouillon cubes
• 20 dried parsley or fresh parsley

Directions

• 1 To get started, bring 4 quarts of water to a boil in a large pot. 
• 2 While waiting on the water to boil, cut the beef short ribs into bite-sized pieces and add them to the water.
• 3 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.
• 4 Then add carrots, celery, black-eyed peas, butter beans, corn, and macaroni.
• 5 Heat on high, stirring occasionally until the stew mixture comes to a boil.
• 6 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.