Easy Vegetable Beef Soup

Name: Easy Vegetable Beef Soup
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8
Cuisine: American
Ingredients: 3 lb Beef Short Ribs (3 lbs of boneless beef short ribs); ½ cup Elbow Macaroni (1/2 cup uncooked elbow macaroni); 16 cup Bottled Drinking Water (16 cups of water 4 Qts); 28 oz Chopped Tomatoes (1 28oz can diced tomatoes); 1 cup White Potatoes (1 cup of small diced potatoes); 1 cup Carrot (1 cup on thin sliced carrots); 1 cup Celery (1 cup thin sliced celery); 1 ½ cup Yellow Onion (1 1/2 cups chopped onion); 15 oz Corn (1 15oz kernal corn (uncooked)); 15 oz Butter Beans (1 15oz can butter beans); 15 oz Green Peas (1 15oz can black – eyed peas); 2 pieces Bay Leaves (2 bay leaves); 1 tbsp Garlic Powder (1 Tbsp garlic powder); 1 tsp Celery salt (1 tsp celery salt); 1 tbsp Worcestershire Sauce (1 Tbsp Worcestershire sauce); 1 tbsp Table Salt (1 Tbsp salt); 1 tbsp Black Pepper (1 Tbsp fresh ground pepper); 2 pieces Beef Stock Cubes (2 beef bouillon cubes); 2 tbsp Parsley (2 Tbsp dried parsley or fresh parsley)

150 minAmerican

Servings8

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Dairy Free

Ingredients

For 8 servings

Beef Short Ribs3 lb · 3 lbs of boneless beef short ribs
Elbow Macaroni½ cup · 1/2 cup uncooked elbow macaroni
Bottled Drinking Water16 cup · 16 cups of water 4 Qts
Chopped Tomatoes28 oz · 1 28oz can diced tomatoes
White Potatoes1 cup · 1 cup of small diced potatoes
Carrot1 cup · 1 cup on thin sliced carrots
Celery1 cup · 1 cup thin sliced celery
Yellow Onion1 ½ cup · 1 1/2 cups chopped onion
Corn15 oz · 1 15oz kernal corn (uncooked)
Butter Beans15 oz · 1 15oz can butter beans
Green Peas15 oz · 1 15oz can black – eyed peas
Bay Leaves2 pieces · 2 bay leaves
Garlic Powder1 tbsp · 1 Tbsp garlic powder
Celery salt1 tsp · 1 tsp celery salt
Worcestershire Sauce1 tbsp · 1 Tbsp Worcestershire sauce
Table Salt1 tbsp · 1 Tbsp salt
Black Pepper1 tbsp · 1 Tbsp fresh ground pepper
Beef Stock Cubes2 pieces · 2 beef bouillon cubes
Parsley2 tbsp · 2 Tbsp dried parsley or fresh parsley

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Steps

1To get started, bring 4 quarts of water to a boil in a large pot.
2While waiting on the water to boil, cut the beef short ribs into bite-sized pieces and add them to the water.
3Add in diced tomatoes, potatoes, diced onion, parsley, garlic powder, beef bouillon cubes, Italian seasoning, salt, pepper, Worcestershire sauce, celery salt, bay leaves, and stir.
4Then add carrots, celery, black-eyed peas, butter beans, corn, and macaroni.
5Heat on high, stirring occasionally until the stew mixture comes to a boil.
6Once 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.