Zesty Vegetable Beef Soup |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 12 |
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My family loves to come to the table for hot homemade biscuits and a bowl of this flavorful filling soup. They rave over how good it tastes. A friend shared the recipe with me. -Brenda Wood, Portage la Prairie, Manitoba Ingredients:
broth: |
8 cups water |
3 pounds bone-in beef short ribs |
1 large onion, quartered |
2 medium carrots, quartered |
2 celery ribs, quartered |
8 whole allspice |
2 bay leaves |
1 tablespoon salt |
1/2 teaspoon pepper |
soup: |
4 cups v8 juice |
3 celery ribs, sliced |
2 medium potatoes, peeled and cubed |
2 medium carrots, sliced |
1 medium onion, diced |
2 teaspoons worcestershire sauce |
1/2 teaspoon hot pepper sauce |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon chili powder |
1 cup uncooked noodles |
Directions:
1. In a Dutch oven or stockpot, bring broth ingredients to a boil. Reduce heat; cover and simmer 2 hours or until meat is tender.
2. Remove ribs; allow to cool. Skim fat and strain broth; discard vegetables and seasonings. Remove meat from bones and cut into bite-size pieces; return to broth. Add the first 10 soup ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender.
3. Stir in noodles. Return to a boil; cook, uncovered, 15 minutes or until the noodles are tender. Discard bay leaves. Yield: 12-14 servings (3-3/4 quarts).
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