Soy-Free Hearty Beef Rib Soup
Warm, nourishing, and utterly satisfying, this Soy-Free Hearty Beef Rib Soup is the ultimate comfort food for chilly days or any time you need a hearty, homemade meal. Featuring tender, fall-off-the-bone beef short ribs and a medley of wholesome vegetables—including carrots, celery, russet potatoes, and onions—all simmered in rich beef broth infused with bay leaves and fresh thyme, this recipe delivers bold flavors without relying on soy-based ingredients. Perfect for families or gatherings, it’s gluten-free and packed with protein to keep you full and energized. With a prep-to-table time of just under three hours, this soup is worth every minute it takes to achieve its delightful depth of flavor. Serve it with a sprinkle of fresh parsley for a bright, aromatic finish that will leave your guests coming back for seconds.
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Recipe Information
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
Instructions
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.
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.
Add the minced garlic to the pot and cook for an additional 1 minute, stirring constantly to prevent burning.
Return the beef ribs to the pot and add the peeled and cubed potatoes.
Pour the beef broth over the ribs and vegetables, ensuring everything is submerged. Add the bay leaves, fresh thyme sprigs, salt, and black pepper.
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.
Once cooked, remove the bay leaves and thyme sprigs from the soup. Adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 15713 mg | 683% | |
| Total Carbohydrate | 253.9 g | 92% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 110.3 g | ||
| Protein | 204.6 g | 409% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 617 mg | 47% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 7523 mg | 160% | |
*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.
