Hearty Beef and Vegetable Soup with Tender Short Ribs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Beef and Vegetable Soup with Tender Short Ribs

YOUR SOLIN GENERATED RECIPE

Hearty Beef and Vegetable Soup with Tender Short Ribs

Savor a rich, comforting bowl of beef and vegetable soup featuring tender short ribs, white kidney beans, and a medley of fresh vegetables simmered in a savory low-sodium beef broth. This hearty soup provides a balanced harmony of deep, meaty flavors paired with vibrant, garden-fresh vegetables, perfect for a satisfying meal any time of day.

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NUTRITION

556kcal
Protein
39.2g
Fat
27.0g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/2 cup White Kidney Beans

1 medium Carrot

1 stalk Celery

1/2 small Onion

1/2 cup Canned Diced Tomatoes

1 cup Low Sodium Beef Broth

1 clove Garlic

1 cup Fresh Spinach

1 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a large pot over medium-high heat. Sear the beef short ribs on all sides until they develop a golden-brown crust.

  • 2

    Add chopped carrot, celery, and onion to the pot and sauté until they begin to soften, about 4-5 minutes.

  • 3

    Stir in the minced garlic and dried thyme, and cook for an additional minute until fragrant.

  • 4

    Pour in the low sodium beef broth and add the diced tomatoes along with the bay leaf.

  • 5

    Bring the mixture to a simmer, reduce the heat to low, and cover the pot. Let it cook for about 1.5 to 2 hours, or until the short ribs are tender and falling off the bone.

  • 6

    About 15 minutes before serving, add the white kidney beans and fresh spinach. Season with salt and pepper to taste.

  • 7

    Allow the soup to heat through, then remove the bay leaf. Serve hot and enjoy the hearty blend of beef and garden vegetables.

Hearty Beef and Vegetable Soup with Tender Short Ribs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Beef and Vegetable Soup with Tender Short Ribs

YOUR SOLIN GENERATED RECIPE

Hearty Beef and Vegetable Soup with Tender Short Ribs

Savor a rich, comforting bowl of beef and vegetable soup featuring tender short ribs, white kidney beans, and a medley of fresh vegetables simmered in a savory low-sodium beef broth. This hearty soup provides a balanced harmony of deep, meaty flavors paired with vibrant, garden-fresh vegetables, perfect for a satisfying meal any time of day.

NUTRITION

556kcal
Protein
39.2g
Fat
27.0g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/2 cup White Kidney Beans

1 medium Carrot

1 stalk Celery

1/2 small Onion

1/2 cup Canned Diced Tomatoes

1 cup Low Sodium Beef Broth

1 clove Garlic

1 cup Fresh Spinach

1 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a large pot over medium-high heat. Sear the beef short ribs on all sides until they develop a golden-brown crust.

  • 2

    Add chopped carrot, celery, and onion to the pot and sauté until they begin to soften, about 4-5 minutes.

  • 3

    Stir in the minced garlic and dried thyme, and cook for an additional minute until fragrant.

  • 4

    Pour in the low sodium beef broth and add the diced tomatoes along with the bay leaf.

  • 5

    Bring the mixture to a simmer, reduce the heat to low, and cover the pot. Let it cook for about 1.5 to 2 hours, or until the short ribs are tender and falling off the bone.

  • 6

    About 15 minutes before serving, add the white kidney beans and fresh spinach. Season with salt and pepper to taste.

  • 7

    Allow the soup to heat through, then remove the bay leaf. Serve hot and enjoy the hearty blend of beef and garden vegetables.