Soy-Free Hearty Beef Rib Soup

Warm up with a bowl of comforting Soy-Free Hearty Beef Rib Soup, a rich and satisfying dish perfect for any occasion. This hearty soup is crafted with tender, fall-off-the-bone beef short ribs, wholesome vegetables like carrots, celery, and russet potatoes, and aromatics such as garlic, bay leaves, and fresh thyme for a deliciously savory flavor. Simmered to perfection in beef broth, this recipe is not only soy-free but also packed with nourishing ingredients to feed your body and soul. Garnished with a fresh sprinkle of parsley, each spoonful is brimming with homestyle goodness. With just 20 minutes of prep and a slow-simmered cooking process, it’s ideal for family dinners or meal prepping for the week. Serve with a side of crusty bread to soak up every drop of this flavorful, all-natural soup.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef short ribs
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 3 medium carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 large russet potatoes, peeled and cubed
• 8 cups beef broth
• 2 bay leaves
• 3 fresh thyme sprigs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons chopped fresh parsley for garnish

Directions

Step 1

Heat the olive oil in a large pot over medium-high heat. Add the beef short ribs and brown them on all sides for about 8-10 minutes. Remove the ribs from the pot and set them aside.

Step 2

In the same pot, add the chopped onion, sliced carrots, and chopped celery. Sauté the vegetables over medium heat until the onion is translucent and the vegetables begin to soften, approximately 5-6 minutes.

Step 3

Add the minced garlic to the pot and cook for an additional 1 minute, stirring constantly to prevent burning.

Step 4

Return the beef ribs to the pot and add the peeled and cubed potatoes.

Step 5

Pour the beef broth over the ribs and vegetables, ensuring everything is submerged. Add the bay leaves, fresh thyme sprigs, salt, and black pepper.

Step 6

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the beef is tender and falling off the bone.

Step 7

Once cooked, remove the bay leaves and thyme sprigs from the soup. Adjust seasoning with additional salt and pepper if needed.

Step 8

Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(3960.9g)

Amount per serving	% Daily Value*
Calories	3295.3

Total Fat 161.5g	0%
Saturated Fat 56.6g	0%
Polyunsaturated Fat 7.9g
Cholesterol 607.8mg	0%
Sodium 15712.9mg	0%
Total Carbohydrate 253.9g	0%
Dietary Fiber 22.2g	0%
Total Sugars 110.3g
Protein 204.6g	0%

Vitamin D 72.6IU	0%
Calcium 617.0mg	0%
Iron 22.9mg	0%
Potassium 7523.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 24.9%

Carbs: 30.9%