Easy Vegetable Beef Soup Recipe - Quick, Healthy & Ready in 150 Minutes

Ingredients:

• 3 lbs of boneless beef short ribs
• 1/2 cup uncooked elbow macaroni
• 16 cups of water 4 Qts
• 1 28oz can diced tomatoes
• 1 cup of small diced potatoes
• 1 cup on thin sliced carrots
• 1 cup thin sliced celery
• 1 1/2 cups chopped onion
• 1 15oz kernal corn (uncooked)
• 1 15oz can butter beans
• 1 15oz can black – eyed peas
• 2 bay leaves
• 1 Tbsp garlic powder
• 1 tsp celery salt
• 1 Tbsp Worcestershire sauce
• 1 Tbsp salt
• 1 Tbsp fresh ground pepper
• 1 Tbsp Italian seasoning
• 2 beef bouillon cubes
• 2 Tbsp dried parsley or fresh parsley

Instructions:

1. To get started, bring 4 quarts of water to a boil in a large pot. 
2. While waiting on the water to boil, cut the beef short ribs into bite-sized pieces and add them to the water.
3. Add in diced tomatoes, potatoes, diced onion, parsley, garlic powder, beef bouillon cubes, Italian seasoning, salt, pepper, Worcestershire sauce, celery salt, bay leaves, and stir.
4. Then add carrots, celery, black-eyed peas, butter beans, corn, and macaroni.
5. Heat on high, stirring occasionally until the stew mixture comes to a boil.
6. Once you have reached a boil, cover with a lid, lower heat enough to keep it simmering.  Continue to simmer for 1.5 to 2 hours, stirring occasionally.