Alphabet Soup is a beef vegetable soup that is a perfect fall dinner soup. Combine it with a crusty French or Italian bread and finish it off with Creamy Rice Pudding.
This Beef Vegetable Soup makes it own stock from the braising ribs that cook for an hour and a half.
If you make this the night before or early enough in the day, refrigerate the soup. Any fat that has accumulated will harden on the surface, making it easy to remove.
A wonderful hearty dinner soup!
Alphabet Soup
Print recipe| Serves | 5 dinner size servings |
Ingredients
- 1 1/2 - 2 Lbs. beef short ribs
- 2 Tbsp olive oil
- 5 Cups water
- 1 14 oz (398 ml) tin unsalted diced tomatoes or fresh that have been peeled and chopped
- 1 Large onion (sliced)
- 3/4 Tbsp salt
- pepper to taste
- 2 Cups sliced carrots
- 1 cup sliced celery
- 1 red or yellow or orange or green sweet pepper (chopped)
- 2/3 cups alphabet noodles (or other small noodle)
- 2 Tbsp snipped parsley plus the parsley stock (or 2 tsp dried parsley)
Directions
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In a large saucepan or Dutch oven, brown beef ribs in hot oil.  | |
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Add water , tomatoes, onion, pepper and salt. Simmer covered for 1½ hours.  | |
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Add carrot, celery, green pepper and parsley stock.  | |
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Simmer, covered, 45 minutes more. Remove from the heat. Cut the meat from the bones; cut into small pieces, discarding the bones.  | |
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Meanwhile heat a pot of salted water to boiling. Put in the alphabet noodles and cook for about 20 min. or until they are just cooked (el dente). Drain and set aside (keep fresh in cold water) Skim the excess fat from the soup.  | |
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Return the meat to the soup. Add the drained noodles. Heat for about 10 minutes. | |