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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 456.4
  • Total Fat: 14.1 g
  • Cholesterol: 126.3 mg
  • Sodium: 1,850.3 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 6.0 g
  • Protein: 49.2 g

View full nutritional breakdown of Mike's Beefy Vegetable Soup calories by ingredient
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Mike's Beefy Vegetable Soup

Submitted by: SIRGUIDO

Introduction

A soup that's hearty and healthy and enough to satisfy anyone. A soup that's hearty and healthy and enough to satisfy anyone.
Number of Servings: 8

Ingredients

    2 pounds Lean Beef (Top Round, Top Sirloin, etc) cut into 1/4" cubes
    3t Kosher Salt
    1t Garlic Powder
    1t Onion Powder
    1t Chili Powder
    1t Black Pepper
    1t Crushed Red Pepper Flakes
    1 C Red Wine
    7 C Water
    4t Chicken Bouillon/Soup Base
    4t Beef Boullion/Soup Base
    2t Frank's Red Hot
    2t Worcestershire Sauce
    4 cloves garlic, minced
    2 16oz bags of frozen Gumbo Vegetables(corn, peas, onions, red peppers, okra, celery)
    1 c long grain white rice

Directions

Stir cubed beef with salt, garlic powder, onion powder, chili powder, black pepper, crushed red pepper, and oil until well coated. Heat a heavy bottomed stock pot on med-high. Brown cubes of beef in 4 batches, making sure beef sears and browns well on all sides. Don't be afraid if the bottom of the pan starts getting dark. Remove meat to a plate, and set aside. Deglaze the pan with the red wine, stirring to scrape up the pan residue. Once pan thoroughly scraped, add 7 cups of water, the boullion, garlic, hot sauce, and worcestershire sauce. Bring pot to a simmer and add vegetables and rice. Simmer for 15-20 minutes until rice is tender. Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user SIRGUIDO.






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