Vegetable Beef Soup
Follow this excellent recipe to make delicious Vegetable Beef Soup. Ready in 150 minutes.
|3 lb||boneless beef short ribs|
|0.5 cups||uncooked elbow macaroni|
|16 cups||water 4 Qts|
|28 oz||diced tomatoes|
|1 cup||small diced potatoes|
|1 cup||on thin sliced carrots|
|1 cup||thin sliced celery|
|1.5 cups||chopped onion|
|15 oz||kernal corn (uncooked)|
|15 oz||butter beans|
|15 oz||black – eyed peas|
|1 Tbsp||garlic powder|
|1 tsp||celery salt|
|1 Tbsp||Worcestershire sauce|
|1 Tbsp||fresh ground pepper|
|1 Tbsp||Italian seasoning|
|2||beef bouillon cubes|
|2 Tbsps||dried parsley or fresh parsley|
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.