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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 179.7
  • Total Fat: 2.4 g
  • Cholesterol: 32.3 mg
  • Sodium: 62.5 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 14.9 g

View full nutritional breakdown of Beef and Vegetable Soup calories by ingredient
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Beef and Vegetable Soup

Submitted by: BETHST1

Introduction

This is easy to fix and great on cold winter days. The longer it simmers the better it will be. This is easy to fix and great on cold winter days. The longer it simmers the better it will be.
Number of Servings: 8

Ingredients

    1 lb beef chopped to bite size pieces
    1 tbsp olive oil.
    16 oz (2 cups) of white wine
    5 cups water
    2 c carrots chopped
    2 c green beans
    1 cup chopped onion
    1 large potato cubed

Directions

This recipe makes 8 servings. Should cook minimum 1 hour, the longer the better.

Cut the beef into bite size pieces and place them in the kettle. (cast iron if you have one)
Add about 1 tbsp of olive oil to keep meat from sticking to bottom of pan. Brown the meat.
Add 2 cups of wine and 5 cups of water. The wine will help tenderize the meat.
Let it come to a boil.
Add the carrots, onion, green beans and potato and turn down the heat to low.
Salt and pepper to taste.
let it cook slowly.
Ready to eat when veggies are tender.

Number of Servings: 8

Recipe submitted by SparkPeople user BETHST1.






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