Vegetable beef soup (Borche without the beet)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Onions, raw, .33 cup, chopped (remove)Carrots, raw, .33 cup, chopped (remove)Garlic, 2 cloves (remove)Olive Oil, 2 tbsp (remove)*Summer Squash, 1 cup, sliced (remove)*Potato, raw, 1 cup diced (remove)Tomato Pasta, 2 tbsp (remove)Water, tap, 3 cup (8 fl oz) (remove)Better than Bullion beef base, 5 tsp (remove)Beef chuck, 4 oz (remove)Cilantro, raw, 2 tbsp (remove)Basil, 2 tbsp (remove)Parsley, 2 tbsp (remove)Red Wine, 1 fl oz (remove)
Step 1. Saute diced garlic, onion and carrot in the olive oil on just under medium heat After 4 minutes add the beef, cubed small.
Step 2. In a 2 quart pot add water squash cut in 1/2 in or larger slices, and potato cubed small. water, beef base, and tomato paste. Chop up herbs and add.
Step 3. When beef is browned lightly and onions are cooked, add saute mix to the pot. Cover and bring to a simmer. Simmer for 20 minutes then serve. For a more classic borche, 3 tbsp grated beat and a bay leaf can be added at Step 2.
I
Serving Size: one soup bowl, or 1/4 of the results
Number of Servings: 4
Recipe submitted by SparkPeople user JGILBERTMDY.
Step 2. In a 2 quart pot add water squash cut in 1/2 in or larger slices, and potato cubed small. water, beef base, and tomato paste. Chop up herbs and add.
Step 3. When beef is browned lightly and onions are cooked, add saute mix to the pot. Cover and bring to a simmer. Simmer for 20 minutes then serve. For a more classic borche, 3 tbsp grated beat and a bay leaf can be added at Step 2.
I
Serving Size: one soup bowl, or 1/4 of the results
Number of Servings: 4
Recipe submitted by SparkPeople user JGILBERTMDY.
Nutritional Info Amount Per Serving
- Calories: 169.7
- Total Fat: 9.4 g
- Cholesterol: 18.4 mg
- Sodium: 45.7 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 2.2 g
- Protein: 8.6 g
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