Category: Soups

Serves: 10

Ingredients

• 2 pounds beef soup bones, such as short ribs. No fat!
• 8 cups water
• 2 cups low-sodium beef stock
• 2 sprigs thyme
• 3 bay leaves
• 2 Tbsp extra virgin olive oil
• 2 onions, peeled and chopped
• 4 ribs celery, trimmed and chopped
• 2 cloves garlic, passed through a garlic press
• 2 cups chopped fresh tomatoes
• 2 Tbsp tomato paste
• 2 large carrots, peeled and chopped
• 2 sweet potatoes, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 cups shredded Nappa cabbage
• 2 cups turnip, peeled and chopped
• 1 cup frozen edamame
• 1 cup butternut squash, peeled and cubed

Directions

1. In a large stock pot, place ribs, water, beef stock, thyme and bay leaves. Bring to a boil and reduce heat. Cover and simmer for 1 to 2 hours.
2. Remove the pan from heat and let cool. Strain the stock into a large bowl through a sieve. Take any meat from the bones, shred it and return it to the soup. Discard the bones and other cooked ingredients.
3. In a Dutch oven heat olive oil over medium heat. Add onions, celery and garlic. Sauté until onions become soft and translucent – about 8 minutes. Add cooked beef and broth, tomatoes, tomato paste, carrots and other vegetables. Bring mixture to a boil. Reduce heat and let simmer, covered, for 30 minutes. Serve hot.

**Try this recipe in a crock pot for hands off cooking!

Nutrition Facts

Calories 140, Protein 4g, Carbohydrates 22g, Fiber 5g, Sugar 2g, Fat 3g, Sodium 339mg