Vegetable Beef Soup, 1c

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 24
Ingredients
1 Lb. Beef chuck Roast, cut into bite sized pieces2 Tbs. Canola Oil1 Lg. Onion, rough chopped3 Garlic cloves, chopped4 Med. stalks Celery, bite sized chop6 Sm. or 4 Lg. Carrots, bite sized chop1/4 c. Fresh Parsley2 Med. Bay Leaves1 Med. Head Cabbage, cut in 8th's5 Med. Turnips, peeled & cut into halves or quarters5 Red Potatoes, peeled & cut into halves or quarters1 Lb. Fresh Green Beans or about 1/2 bag of frozen Family Sized (28oz bag) Picsweet Cut Green Beans1 (28oz) Can Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano1 (32oz) Box Swanson 50% Less Sodium Beef Broth3 Qts. Water1/2 ts. Red Pepper Flakes1/2 ts. Salt1/2 ts. Black Pepper
Directions
1. Prep veggies & Beef

2. In large stock pot add Canola oil & heat

3. Add onion, garlic, parsley, & celery to oil. Saute until onion is almost transparent.

4. Add Beef & red pepper flakes & brown beef, stirring periodically to keep veggies from scorching.

5. Add Tomatoes & stir.

6. Add Beef broth & water & stir

7. Add carrots, cabbage, & green beans (ONLY if using fresh beans), salt, & pepper. Stir. Put lid on pot & cook on medium-low for 40 minutes.

8. Add potatoes & turnips. Stir. Cook until all veggies are fork tender.

9. If using frozen green beans, add beans & cook about 10 more minutes until beans are done.

Makes 24 cups.

Serving sizes: (24) 1c. servings.

Serve with Crackers or French Bread (best toasted in oven or broiler) &/or salad




Number of Servings: 24

Recipe submitted by SparkPeople user OKLAHOMAWILDCAT.

Servings Per Recipe: 24
Nutritional Info Amount Per Serving
  • Calories: 145.9
  • Total Fat: 5.2 g
  • Cholesterol: 11.3 mg
  • Sodium: 479.9 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 7.7 g

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