Description
This hearty Apple Carrot Beef Rib Soup combines tender beef ribs with sweet apples and carrots, enhanced by warm cinnamon and fresh ginger. Slow-simmered for maximum flavor, this comforting soup offers a delightful balance of savory and subtly sweet notes, perfect for a cozy meal.
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
Spices and Seasonings
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, grated
- 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 (optional)
Instructions
- Sear the Beef Ribs: Heat olive oil in a large pot over medium-high heat. Season the beef ribs generously with salt and pepper. Add the ribs to the pot and sear each side for 3 to 4 minutes until they develop a rich brown crust. Remove the ribs and set them aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until they become soft and fragrant, taking care not to burn the garlic.
- Add Carrots, Apples, and Ginger: Stir in the sliced carrots, peeled and chopped apples, and freshly grated ginger. Cook while stirring occasionally for about 2 minutes to combine the flavors.
- Combine Ingredients and Add Broth: Return the seared beef ribs to the pot. Pour in the beef broth, then add the ground cinnamon and bay leaf. Stir everything to combine thoroughly.
- Simmer the Soup: Bring the soup to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1½ to 2 hours, allowing the beef to become tender and flavors to meld. Skim off any excess fat that rises to the surface during cooking.
- Season and Remove Bay Leaf: Taste the soup and adjust salt and pepper to your preference. Remove and discard the bay leaf from the pot.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley or cilantro. Serve alongside crusty bread, if desired, for a satisfying meal.
Notes
- Use bone-in ribs for extra richness and flavor, but boneless works for quicker cooking.
- Skimming fat during simmering helps keep the soup from being too greasy.
- Peeling the apples prevents a bitter skin taste, but you can leave it on for added fiber if preferred.
- Fresh ginger adds a subtle zing that balances the sweetness of apples and carrots.
- This soup stores well and tastes even better the next day as flavors deepen.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
