Description
This comforting Apple Carrot Beef Rib Soup is a hearty blend of tender beef ribs simmered with sweet apples, fresh carrots, and warming spices. Infused with cinnamon and ginger, this flavorful soup offers a perfect balance of savory and slightly sweet notes, making it an ideal meal for cozy family dinners, served alongside crusty bread for a satisfying experience.
Ingredients
Scale
Meat and Broth
- 2 pounds beef ribs (bone-in or boneless)
- 6 cups beef broth
Vegetables and Fruit
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 large carrots, sliced
- 2 apples, peeled and chopped
- 1 tablespoon fresh ginger, grated
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 bay leaf
- Salt and pepper to taste
Garnish and Serving
- Fresh parsley or cilantro, chopped
- Crusty bread on the side
Instructions
- Prepare and Sear Beef Ribs: Heat olive oil in a large pot over medium-high heat. Season the beef ribs generously with salt and pepper. Place them in the pot and sear each side for 3-4 minutes until nicely browned. Remove the ribs from the pot and set them aside.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the same pot. Sauté for 2-3 minutes until the onion softens and the garlic becomes fragrant, stirring occasionally to prevent burning.
- Add Carrots, Apples, and Ginger: Stir in the sliced carrots, peeled and chopped apples, and grated ginger into the pot. Cook for about 2 minutes, stirring occasionally, allowing the flavors to meld.
- Combine Ingredients and Simmer: Return the seared beef ribs to the pot. Pour in the beef broth, and add the ground cinnamon and bay leaf. Stir everything together to combine evenly.
- Cook the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1½ to 2 hours. During this time, skim off any fat that accumulates on the surface to keep the soup clear and flavorful.
- Final Seasoning and Removal of Bay Leaf: Taste the soup and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf from the soup.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro. Serve hot alongside crusty bread for a complete and hearty meal.
Notes
- Searing the beef ribs locks in flavor and gives a richer soup base.
- If preferred, bone-in ribs add extra depth to the broth but boneless works well for ease of eating.
- Feel free to substitute the parsley with cilantro or omit for a more neutral garnish.
- The apples add a subtle sweetness; tart apple varieties work best to balance the flavors.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
