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Hearty Beef Short Rib Vegetable Soup Recipe

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Short Rib Vegetable Soup
Short Rib Vegetable Soup from recipesfoodandcooking.com

Description

This beef short rib vegetable soup recipe is the perfect comfort food for chilly days. The tender beef short ribs, along with a variety of vegetables and herbs, create a rich and flavorful broth that is sure to warm you up. It's a one-pot meal that is easy to make and can feed the whole family.

Prep Time

Prep time for this recipe is approximately 20 minutes.

Cook Time

Cook time for this recipe is approximately 2 hours and 30 minutes.

Ingredients

  • 2 lbs. beef short ribs
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup chopped tomatoes
  • 6 cups beef broth
  • 1 Tbsp. tomato paste
  • 2 bay leaves
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 cups chopped kale

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Preheat oven to 350°F.
  2. In a Dutch oven or large pot, sear the beef short ribs on all sides until browned. Remove from pot and set aside.
  3. Add the onion and garlic to the pot and sauté until the onion is translucent.
  4. Add the carrots, celery, and tomatoes and sauté for 5 minutes, stirring occasionally.
  5. Add the beef broth, tomato paste, bay leaves, thyme, rosemary, paprika, salt, and pepper. Stir well.
  6. Add the beef short ribs back to the pot and bring to a boil.
  7. Cover the pot and place in the preheated oven for 2 hours.
  8. Remove from the oven and add the chopped kale. Stir well and return to the oven for an additional 30 minutes.
  9. Remove from the oven and discard the bay leaves. Skim any excess fat from the surface of the soup.
  10. Serve hot with crusty bread or crackers.

Notes

  • If you don't have a Dutch oven, you can use a large pot with a lid.
  • If you prefer a thicker soup, you can add a slurry of cornstarch and water to the soup before adding the kale.
  • This soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 250
  • Total fat: 13g
  • Saturated fat: 5g
  • Cholesterol: 55mg
  • Sodium: 810mg
  • Total Carbohydrates: 13g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Protein: 20g

Recipes FAQ

  • Can I use a different cut of beef?

    • Yes, you can use a different cut of beef, but the cooking time may vary depending on the cut.

  • Can I use frozen beef short ribs?

    • Yes, you can use frozen beef short ribs, but you will need to adjust the cooking time accordingly.

  • Can I use different vegetables?

    • Yes, you can use different vegetables, but keep in mind that the flavor and texture of the soup may be different.

  • Can I make this soup in a slow cooker?

    • Yes, you can make this soup in a slow cooker. Brown the beef short ribs first, then add all the ingredients to the slow cooker and cook on low for 8 hours.

Recipe Tips

  • Make sure to sear the beef short ribs well to create a rich flavor in the soup.
  • You can add more or less kale depending on your preference.
  • Don't forget to skim any excess fat from the surface of the soup before serving.
  • You can add other herbs or spices to the soup to customize the flavor.

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