Shirley'S Vegetable Beef Soup
A hearty vegetable beef soup featuring tender short ribs, fresh vegetables, tomatoes, pearl barley, and alphabet noodles, perfect for comforting family meals.
Ingredients
Instructions
- In a large pot or kettle, cook beef short ribs in 6 cups of cold water, simmering about 2 hours until the meat comes off the bones.
- Remove the meat and bones from the broth and set aside to cool.
- Return the cooled meat to the stock once removed from the bones.
Tips & Substitutions
For a richer flavor, consider browning the beef short ribs before simmering them in water. If you prefer a thicker soup, you can add a bit of tomato paste or diced tomatoes along with the quart of tomatoes. Feel free to substitute the pearl barley with quinoa for a gluten-free version or omit it entirely for a lighter soup. Adding a splash of Worcestershire sauce can enhance the umami flavor.
Serving Suggestions
Serve this hearty Vegetable Beef Soup with a slice of crusty bread or a simple side salad for a complete meal. It pairs beautifully with Family Meat Loaf Ring(Cooking Time: 12 To 14 Minutes) for a comforting dinner. You can also offer grated Parmesan cheese on top for added flavor, or sprinkle fresh herbs like parsley for a fresh touch.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, until heated through. If the soup thickens too much while stored, add a splash of water or broth to restore its consistency before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Shirley'S Vegetable Beef Soup contains roughly 2917 calories, with 109g protein, 369g carbohydrates, and 119g fat. It is an excellent source of vitamin A (272% of the Daily Value), iron (222% of the Daily Value), and protein (219% of the Daily Value). Note that it is relatively high in sodium, at 927mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef instead of short ribs?
Yes, you can use other cuts like chuck roast or brisket. Just make sure to adjust the cooking time according to the cut you choose, as some may require longer to become tender. Chuck roast is a popular alternative that also adds rich flavor to the soup.
How can I make this soup vegetarian?
To make a vegetarian version, substitute the beef short ribs with mushrooms or lentils for protein. Use vegetable broth instead of water for the base, and add a variety of vegetables like zucchini and bell peppers to enhance the flavor. This will create a hearty soup that’s just as satisfying.
Can I freeze the soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm on the stovetop, adding a little water if needed to adjust the consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).