Ingredients:
- beef short ribs - 3 lbs
- elbow macaroni - 0.5 cup
- water 4 qts - 16 cups
- canned tomatoes - 28 oz
- potatoes - 1 cup
- on carrots - 1 cup
- celery - 1 cup
- onion - 1.5 cups
- kernal corn - 15 oz
- butter beans - 15 oz
- eyed peas - 15 oz
- bay leaves - 2
- garlic powder - 1 Tbsp
- celery salt - 1 tsp
- worcestershire sauce - 1 Tbsp
- salt - 1 Tbsp
- ground pepper - 1 Tbsp
- seasoning - 1 Tbsp
- beef bouillon cubes - 2
- parsley - 2 Tbsp
Easy Vegetable Beef Soup
Ready in: 150 minutes
Servings: 8
Diets: dairy free
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.