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Zesty Vegetable Beef Soup Recipe

Zesty Vegetable Beef Soup Recipe photo by Taste of Home

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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

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Zesty Vegetable Beef Soup Recipe

Prep: 35 min. + cooling Cook: 3-1/2 hours

Yield: 12-14 Servings

35 210 245

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

In a Dutch oven or stockpot, bring broth ingredients to a boil. Reduce heat; cover and simmer 2 hours or until meat is tender.
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.
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).

Nutritional Facts 1 serving (1 cup) equals 136 calories, 5 g fat (2 g saturated fat), 26 mg cholesterol, 727 mg sodium, 13 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Zesty Vegetable Beef Soup in Taste of Home October/November 1996, p29

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Zesty Vegetable Beef Soup

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Reviewed on Feb. 03, 2010 by pferry56

has to be the best soup I ever made

I added 1/2 head cabbage because I love cabbage and everyone loved it...will be making this often

Reviewed on Jan. 23, 2010 by badkitty

This is an excellent soup and reminds me of the way my mom's soup tastes. I would cook the egg noodles seperately next time and add them to the bowls as needed, as they got a bit mushy and didn't hold up well in the leftovers and this soup makes alot of leftovers! Great recipe!