Beef Short Ribs Vegetable Soup Slow Cooker Recipe Guide

There’s nothing quite as comforting as a hearty bowl of soup on a chilly day, and this beef short ribs vegetable soup slow cooker recipe takes that comfort to a whole new level. Slow-cooked to perfection, the tender beef short ribs infuse the broth with rich, deep flavors while a medley of fresh vegetables adds vibrant color and wholesome nutrition.

This recipe is incredibly easy to prepare, making it ideal for busy weeknights or lazy weekends when you want a warm, satisfying meal waiting for you without the fuss. Whether you’re a soup lover or new to slow cooker meals, this dish promises a deliciously balanced blend of protein, veggies, and savory broth that will have everyone asking for seconds.

Plus, slow cooking ensures the beef becomes melt-in-your-mouth tender, and the vegetables soak up all the savory juices. It’s a perfect one-pot meal that’s both nourishing and soul-warming.

Ready to make your kitchen smell amazing? Let’s dive into the details!

Why You’ll Love This Recipe

This beef short ribs vegetable soup is a game-changer for homemade comfort food. Here’s why:

• Effortless Preparation: Simply add all the ingredients to your slow cooker and let it do the work. No constant stirring or monitoring required.
• Rich, Deep Flavor: Slow cooking beef short ribs breaks down connective tissues, creating a luscious broth packed with umami and hearty meaty goodness.
• Healthy and Nutritious: Loaded with nutrient-rich vegetables like carrots, celery, and tomatoes, this soup balances indulgence with wholesome ingredients.
• Versatile: Great as a standalone meal or paired with your favorite bread. You can also customize the veggies to suit your preferences or seasonal availability.
• Freezer-Friendly: Make a big batch and freeze leftovers for quick, warm meals on busy days.

Ingredients

• 2 lbs beef short ribs, bone-in
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 large carrots, peeled and chopped
• 3 celery stalks, chopped
• 2 medium potatoes, peeled and cubed
• 1 can (14.5 oz) diced tomatoes, with juice
• 6 cups beef broth, low sodium preferred
• 1 cup green beans, trimmed and cut in half
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped for garnish (optional)

Equipment

• Slow cooker (at least 6-quart capacity recommended)
• Large skillet for browning the short ribs
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula for stirring
• Ladle for serving
• Soup bowls for serving

Instructions

1. Prepare the short ribs: Pat the beef short ribs dry with paper towels. Season generously with salt and black pepper on all sides.
2. Brown the meat: Heat the olive oil in a large skillet over medium-high heat. Add the short ribs and sear them until browned on all sides, about 3-4 minutes per side. This step develops rich flavor, so don’t skip it! Once browned, transfer the ribs to your slow cooker.
3. Sauté the aromatics: In the same skillet, add the diced onion and garlic. Cook for 2-3 minutes until softened and fragrant. Transfer to the slow cooker on top of the ribs.
4. Add the vegetables: Add the chopped carrots, celery, potatoes, and green beans to the slow cooker.
5. Pour in liquids and season: Add the beef broth and canned diced tomatoes (including juice). Sprinkle in the dried thyme, rosemary, and add the bay leaves.
6. Slow cook: Cover and cook on low for 8-9 hours, or on high for 4-5 hours. The beef should be tender and falling off the bone, and the vegetables soft but not mushy.
7. Final touches: Remove the short ribs from the slow cooker. Let cool slightly, then shred the meat off the bones using two forks, discarding bones and excess fat. Return shredded beef to the soup and stir well.
8. Season to taste: Adjust salt and pepper if needed. Remove bay leaves.
9. Serve hot: Ladle soup into bowls and garnish with chopped fresh parsley if desired.

Tips & Variations

For a deeper flavor, marinate the short ribs in red wine, garlic, and herbs overnight before cooking.

Tip: Skim off excess fat from the top of the soup before serving for a lighter broth.

Vegetable swaps: Try adding parsnips, turnips, or butternut squash for seasonal variety. You can also include kale or spinach in the last 30 minutes of cooking for a green boost.

Spice it up: Add a pinch of smoked paprika or a dash of chili flakes for a subtle kick.

Make it gluten-free: Confirm your beef broth is gluten-free, and this recipe is naturally free of gluten.

Nutrition Facts

Serving Suggestions

This hearty soup is excellent served on its own, but you can elevate your meal with some simple sides:

• Crusty artisan bread or garlic bread for dipping into the rich broth.
• A fresh green salad with a tangy vinaigrette to balance the richness.
• Steamed rice or mashed potatoes on the side for an extra comforting meal.
• For an extra indulgence, top with a dollop of sour cream or shredded cheese.

Conclusion

This beef short ribs vegetable soup slow cooker recipe is a wonderful way to enjoy a warm, nourishing, and flavorful meal with minimal effort. The slow cooker does all the hard work, ensuring the beef becomes tender and the vegetables soak up every bit of savory goodness.

Perfect for cold nights or when you want a make-ahead meal that’s both filling and nutritious, this soup brings comfort and satisfaction in every spoonful. Plus, it’s versatile enough to customize with your favorite vegetables or herbs, making it a go-to recipe in your kitchen repertoire.

If you love hearty soups, don’t miss these 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious or check out some warming Vegan Fall Soup Recipes To Warm Your Cozy Evenings for more inspiration.

Ready to try more comforting meals? Discover Best Vegetarian Slow Cooker Recipes NZ For Easy Meals — there’s a world of delicious simplicity waiting for you!

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