All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes

Ingredients

12 ½ cups water 1 (1 pound) pumpkin, cut into cubes 2 pounds beef bottom round, cut into cubes ½ pound beef soup bones, trimmed of excess fat 2 tablespoons sea salt 1 (14 ounce) can MSG-free beef broth (such as Swanson®) 3 cloves garlic, minced 3 leaves Chinese thyme ground black pepper to taste 4 ears corn, cut into thirds 2 large carrots, chopped 1 large potato, cubed 1 (3 ounce) package pumpkin beef noodles (such as Maggi®) 1 bitter melon, seeded and chopped 1 small radish, peeled and sliced into half moons 1 Scotch bonnet chile pepper, chopped 2 green onions, pressed flat with a knife

Nutrition Info

234.4 calories carbohydrate: 24.8 g cholesterol: 39.6 mg fat: 7.8 g fiber: 4 g protein: 17.9 g saturatedFat: 2.8 g servingSize: - sodium: 1583.7 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

Bring water to a boil in a large pot. Place pumpkin in a blender. Cover and blend until pureed.
Stir pureed pumpkin, beef, soup bones, and salt into the water, add beef broth, garlic, thyme, and ground black pepper. Cover the soup and simmer until until beef is nearly tender and cooked through, about 40 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Stir corn, carrots, potato, noodles, bitter melon, radish, Scotch bonnet chile pepper, and green onions into the soup, cook uncovered until vegetables are tender, about 10 minutes.

8 servings

This is my one of my favorites soups to make. I do it my way, which is quick and easy but just as good.