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Zesty Vegetable Beef Soup

 Zesty Vegetable Beef Soup
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
12-14 ServingsPrep: 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.

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Zesty Vegetable Beef Soup (continued)

Directions (continued)

  • 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.