Description
A hearty beef rib soup with fresh carrots, corn, and radishes.
Ingredients
Scale
- 2 lbs beef ribs
- 4 cups beef broth
- 2 cups carrots, sliced
- 1 cup corn, fresh or frozen
- 1 cup radishes, quartered
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, brown the beef ribs over medium heat.
- Add onion and garlic, sauté until fragrant.
- Pour in the beef broth and bring to a boil.
- Reduce heat and simmer for 1.5 hours.
- Add carrots, corn, radishes, and soy sauce.
- Season with salt and pepper.
- Simmer for another 30 minutes until vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
- Adjust seasoning to your taste.
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: beef rib soup, soup with carrots, corn soup, radish soup