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Vegetable Beef soup ready to serve
Review Recipe
5 from 3 votes
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Vegetable Beef Stew Recipe

A hearty tummy-warming vegetable beef soup recipe that is mouthwatering perfection. Made with delicious and easy ingredients, it's a wonderful dish to make for now or freeze for later.
Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8
Calories 295kcal

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

  • To get started, bring 4 quarts of water to a boil in a large pot. 
  • While waiting on the water to boil, cut the beef short ribs into bite-sized pieces and add them to the water.
  • 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.
  • Then add carrots, celery, black-eyed peas, butter beans, corn, and macaroni. Heat on high, stirring occasionally until the stew mixture comes to a boil.
  • 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.

Nutrition

Calories: 295kcal | Carbohydrates: 17g | Protein: 26g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1557mg | Potassium: 759mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2750IU | Vitamin C: 7.3mg | Calcium: 72mg | Iron: 4.4mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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