Easy Vegetable Beef Soup

• beef short ribs3 lbs
• elbow macaroni0.5 cup
• water 4 qts16 cups
• canned tomatoes28 oz
• potatoes1 cup
• on carrots1 cup
• celery1 cup
• onion1.5 cups
• kernal corn15 oz
• butter beans15 oz
• eyed peas15 oz
• bay leaves2
• garlic powder1 Tbsp
• celery salt1 tsp
• worcestershire sauce1 Tbsp
• salt1 Tbsp
• ground pepper1 Tbsp
• seasoning1 Tbsp
• beef bouillon cubes2
• parsley2 Tbsp

Instructions

1. 1

   To get started, bring 4 quarts of water to a boil in a large pot.

2. 2

   While waiting on the water to boil, cut the beef short ribs into bite-sized pieces and add them to the water.

3. 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. 4

   Then add carrots, celery, black-eyed peas, butter beans, corn, and macaroni.

5. 5

   Heat on high, stirring occasionally until the stew mixture comes to a boil.

6. 6

   Once you have reached a boil, cover with a lid, lower heat enough to keep it simmering.

7. 7

   Continue to simmer for 1.5 to 2 hours, stirring occasionally.