Short Ribs Vegetable Soup
- Number of Servings: 10
Ingredients
for the meat and stock3 to 4 lbs. beef short ribs1 onion, cut in half2 tsp Worcestershire sauce1 teaspoon saltfor the soup1 cup thinly sliced yellow onion1 cup diced carrots1 cup diced celery2 cups diced potatoes1 14-oz. can cannellini beans or other white beans, drained2 cups diced zucchini1 cup diced green beans1/2 cup chopped green pepperStock from boiling the short ribs1 quart Italian tomatoes, with their juiceSalt and pepper to tasteFreshly grated Parmesan cheese, for topping the soup
Cover the ribs by an inch or so with water in a large stock pot. the onion halves, the Worcestershire, and the salt. Bring to a boil, then simmer for 2 hours, till meat is falling off the bones. Remove ribs from stock, cool slightly, and shred the meat, discarding the bones. Strain the stock and reserve. Skim the fat from the top.
Add remaining ingredients to the stock along with the tomatoes, the shredded beef, and a little salt. Cover and cook at a very slow boil for 2 hours, until it is soupy thick. Fifteen minutes before the soup is done, stir in the drained beans. Just before serving, taste and correct for salt and pepper.
Serving Size: 12 - 2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHARONROBERTS07.
Add remaining ingredients to the stock along with the tomatoes, the shredded beef, and a little salt. Cover and cook at a very slow boil for 2 hours, until it is soupy thick. Fifteen minutes before the soup is done, stir in the drained beans. Just before serving, taste and correct for salt and pepper.
Serving Size: 12 - 2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHARONROBERTS07.
Nutritional Info Amount Per Serving
- Calories: 380.6
- Total Fat: 13.5 g
- Cholesterol: 107.0 mg
- Sodium: 634.3 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 5.0 g
- Protein: 40.3 g
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