Description
A comforting beef rib soup that combines tender beef, fresh vegetables, and aromatic herbs, perfect for chilly evenings.
Ingredients
Scale
- 1.5 lbs Beef Ribs
- 4 Potatoes (starchy variety like Pastusa, Idaho, or russet)
- 8 cups Filtered Water
- 5 Stalks Scallions
- 3 Garlic Cloves
- Cilantro (to taste)
- 1/8 tsp Cumin
- 1 tbsp Beef Bouillon Powder
- Salt (to taste)
Instructions
- Peel the potatoes and place them in a bowl of water to prevent oxidation.
- Rinse the scallions and cilantro; finely chop two stalks of scallions and set aside.
- Bundle the chopped cilantro and sliced scallions together with kitchen twine.
- Rinse the beef ribs under cold water, trimming any excess fat.
- Place the ribs in a large pot, add 8 cups of water, whole garlic cloves, and the herb bundle.
- Sprinkle in the beef bouillon and cumin and bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and let simmer for 40 minutes (20 minutes in a pressure cooker).
- Remove the herb bundle and garlic, stir in chopped scallions and cilantro.
- Add the potatoes (whole or cut into halves/quarters) to the pot.
- Continue cooking for an additional 25 minutes or until potatoes are soft and creamy.
- Ladle soup into bowls and serve with crusty bread or arepas.
Notes
Store leftovers in an airtight container for 3-4 days. The flavors will improve over time.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg