Zesty Vegetable Beef Soup Recipe

4.5 1 7
Zesty Vegetable Beef Soup Recipe
Zesty Vegetable Beef Soup Recipe photo by Taste of Home
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Zesty Vegetable Beef Soup Recipe

Read Reviews
4.5 1 7
Publisher Photo
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
MAKES:
12-14 servings
TOTAL TIME:
Prep: 35 min. + cooling Cook: 3-1/2 hours
MAKES:
12-14 servings
TOTAL TIME:
Prep: 35 min. + cooling Cook: 3-1/2 hours

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

Nutritional Facts

1 cup: 136 calories, 5g fat (2g saturated fat), 26mg cholesterol, 727mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 9g protein.

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

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pferry56 User ID: 1502456 41598
Reviewed Feb. 3, 2010

"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"

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