Short Rib Vegetable Soup With Aneto Broth
We’re currently feeling pretty under the weather, and were craving a delicious, nutrient packed soup. This Short Rib Vegetable Soup using Aneto Vegetable Broth definitely did the trick! The whole thing comes together in less than an hour if you have an Instant pot. The short ribs come out tender every single time.
We like using Aneto Broth because it’s high quality, brings a great flavor to all of our soups, and is made with all-natural ingredients. You can check them out here!
This recipe is great when you have a bunch of vegetables that you need to use up before they go bad. We used carrots, broccoli, and cabbage, because that’s what we had on hand. But honestly, you can add in whatever you want! We’ve made this recipe with potatoes, zucchini, corn, squash, cauliflower, and more.
You can even add in some sort of pasta if you’d like a carb in it!
Let’s get started.
Short Rib Vegetable Soup
This short rib vegetable soup comes together in less than an hour using an instant pot and is so delicious!
- 1 lb boneless short ribs cut into cubes
- salt and pepper
- garlic powder
- 1/2 onion chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp crushed red pepper flakes
- 2 tbsp red wine vinegar
- 1 carton Aneto Vegetable Broth
- 8 oz tomato sauce
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
- 1 bay leaf
- 2 carrots chopped
- 1 cup chopped cabbage
- 1 head broccoli chopped
- fresh parsley chopped
Begin by seasoning your short ribs.
Set your instant pot to saute and add olive oil.
Once hot, add the short ribs.
Sear your short ribs and add onion and garlic.
Stir well and add red wine vinegar.
Add vegetable broth.
Add tomato sauce.
Add oregano, basil, salt, pepper, and a bay leaf.
Pressure cook for 20 minutes with a natural release.
Chop up your veggies.
Once your instant pot opens, add your veggies.
Pressure cook for an additional 5 minutes with a natural release.
Garnish with parsley and enjoy!