Vegetable Beef Soup

Name: Vegetable Beef Soup
Total time: 3300 s
Yield: 4 servings
Ingredients: 1 1/10 pounds pork ribs; 2 tomatoes ripe, coarsely chopped; parsley coarsely chopped, to taste; cilantro coarsely chopped, to taste; 1 bay leaf; 1 tablespoon chili sweet; salt to taste; olive oil; 1 leeks small, finely chopped, white parts only; 2 medium potatoes peeled and cut into bite-sized pieces; 3 medium carrot peeled and sliced; 1 2/9 cups pumpkin peeled and chopped; 2 medium zucchini chopped; spinach chopped; 5 tablespoons tomato paste; 1/2 cup elbow macaroni; 1 can chickpeas rinsed and drained

O Meu Tempero

17Ingredients

┅Calories

55Minutes

Ingredients

servings:

500 grams pork ribs
2 tomatoes (ripe, coarsely chopped)
parsley (coarsely chopped, to taste)
cilantro (coarsely chopped, to taste)
1 bay leaf
1 tablespoon chili (sweet)
salt (to taste)
olive oil
1 leeks (small, finely chopped, white parts only)
2 medium potatoes (peeled and cut into bite-sized pieces)
3 medium carrot (peeled and sliced)
300 grams pumpkin (peeled and chopped)
2 medium zucchini (chopped)
spinach (chopped)
5 tablespoons tomato paste
1/2 cup elbow macaroni
1 can chickpeas (rinsed and drained)

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Directions

In a pressure cooker, cook ribs with the chopped tomatoes, parsley, and cilantro.
Season with bay leaf, sweet pepper, salt and a drizzle of olive oil. Remove cooked ribs, shred meat and set aside.
Place chopped leek, potatoes, carrots, pumpkin, zucchini, spinach, and tomato paste into hot cooking broth.
Stir well and bring to a boil.
When soup begins to boil, add elbow macaroni, shredded beef and chickpeas.

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