Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat and sear the beef ribs until golden-brown on all sides.
- Remove ribs and sauté chopped onions and minced garlic in the same pot until soft and fragrant (about 3-4 minutes).
- Add sliced carrots, chopped apples, and grated ginger to the pot, cooking for an additional 5 minutes.
- Pour in beef broth and sprinkle ground cinnamon; return the seared beef ribs to the pot.
- Bring the mixture to a boil, then lower the heat and let it simmer for 1.5-2 hours.
- Taste the soup and adjust seasoning with salt and pepper as necessary before serving hot.
Nutrition
Calories: 380kcalCarbohydrates: 30gProtein: 30gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 120IUVitamin C: 15mgCalcium: 6mgIron: 20mg
Notes
For variations, try using chuck roast or stew meat instead of beef ribs. You can also substitute chicken broth for a lighter flavor or omit cinnamon for a more savory soup. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze portions for up to 3 months. When reheating, taste and adjust seasoning as necessary. Enjoy garnishing with fresh herbs for a pop of color!
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