Beef Short Rib Soup with Heirloom Veggies in the Crockpot!

“Growing your own food may be one of the most powerful steps you can take for the health of yourself, your family, and your planet.” ― Lindsay Oberst (

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2.5 pounds beef short ribs
3 small heads baby Bok choy
2 TBSP extra virgin olive oil
2 cloves fresh garlic minced OR 2 tsp jarred
3 cups quartered / chunked baby heirloom potatoes
2 cups coined carrots & parsnips mixed evenly
½ cup diced red onion
1 TBSP minced fresh parsley OR 1 tsp dried
2 cups cremini mushrooms, halved
1- 32 ounce container of beef broth
½ tsp Montreal steak spice
½ TBSP seasoned garlic salt

Choose to serve with either homemade dumplings, pour over cooked Basmati rice, or add some extra wide Amish egg noodles! Either of them will be delicious!

Pro Tip: Have an extra container of broth for the leftovers as the broth will get absorbed by either of the dumplings, rice or noodles!

1. Cut short ribs in ⅓’s 

Pro Tip: Cut each short rib into thirds to easily remove the small round bone. You can also cut into chunks and use for beef stew- Just add 2 TBSP white flour to a cup of the broth, whisk & add!

2. Wash & cut all veggies.

3.  In a crockpot layer ingredients; short ribs, potatoes, Bok choy, carrots & parsnips, onions, garlic, parsley, & mushrooms.

4. Pour broth and olive oil over mixture & stir to mix.

5. Next, put seasonings on top and pour broth over.

6. Cook on high for 5 to 6 hours.

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