Easy Vegetable Beef Soup

Ingredients

• 3 lbs beef short ribs boneless
• 0.5 cup elbow macaroni uncooked
• 16 cups water 
• 28 oz canned tomatoes diced canned
• 1 cup potatoes diced
• 1 cup carrots sliced thin
• 1 cup celery sliced thin
• 1.5 cups onion chopped
• 15 oz regular corn uncooked ()
• 15 oz butter beans canned
• 15 oz blackeyed peas black canned
• 2  bay leaves 
• 1 Tbsp garlic powder 
• 1 tsp celery salt 
• 1 Tbsp worcestershire sauce 
• 1 Tbsp salt 
• 1 Tbsp pepper fresh
• 1 Tbsp seasoning italian
• 2  beef bouillon cubes 
• 2 Tbsp parsley dried fresh

Equipment

• pot

Directions

1. To get started, bring 4 quarts of water to a boil in a large pot.
2. While waiting on the water to boil, cut the beef short ribs into bite-sized pieces and add them to the water.
3. Add in diced tomatoes, potatoes, diced onion, parsley, garlic powder, beef bouillon cubes, Italian seasoning, salt, pepper, Worcestershire sauce, celery salt, bay leaves, and stir.
4. Then add carrots, celery, black-eyed peas, butter beans, corn, and macaroni.
5. Heat on high, stirring occasionally until the stew mixture comes to a boil.
6. Once you have reached a boil, cover with a lid, lower heat enough to keep it simmering. Continue to simmer for 1.5 to 2 hours, stirring occasionally.