Old Fashioned Hearty Beef Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 lbs Beef- Stew meat (I used Beef Sirloin)1 Bunch Spinach-Fresh2 C Sliced Celery-Fresh (and the green leafy tops)2 C Diced-lrg pieces-Yellow or Sweet Onion2 med. Diced Carrots1 Can Cannellini (Great Northern/Wht Kidney)Beans-Undrained1 Can 1/2 C Red Wine (I used Merlot)Bay LeafGarlic Salt -To season meatKitchen Bouquet Browning SauceWorchestershire SauceKnorr Beef Bouillon Cubes
In large pop add 6 cups water and heat until boiling.
Season stew meat that has been cut into bite size pieces with garlic salt. Brown in batches in large pan in some olive oil. As each batch is browned, remove and place into pot of water. After all meat is browned & removed to water, add diced onion & stir-fry just until it starts to color. Add to water. Deglaze pan with 1/2 cup wine & 1/2-1 cup water scraping bits off bottom of pan & poor through metal strainer into water. Add tomatoes (after crushing them with your hand), beans, celery, carrots, & Spinach (use only the cleaned leaves that have been cut), & spices. Either bring to boil & then turn down to simmer for 30 mins, or simmer on low for several hours (like a crock pot!). Skim top of soup of "scum" that is from the meat and toss. Server with warm Bread & Butter! Yummmy!
Serving Size: Approx 2 Cups
Number of Servings: 6
Recipe submitted by SparkPeople user MOTHERMOMORAMA.
Season stew meat that has been cut into bite size pieces with garlic salt. Brown in batches in large pan in some olive oil. As each batch is browned, remove and place into pot of water. After all meat is browned & removed to water, add diced onion & stir-fry just until it starts to color. Add to water. Deglaze pan with 1/2 cup wine & 1/2-1 cup water scraping bits off bottom of pan & poor through metal strainer into water. Add tomatoes (after crushing them with your hand), beans, celery, carrots, & Spinach (use only the cleaned leaves that have been cut), & spices. Either bring to boil & then turn down to simmer for 30 mins, or simmer on low for several hours (like a crock pot!). Skim top of soup of "scum" that is from the meat and toss. Server with warm Bread & Butter! Yummmy!
Serving Size: Approx 2 Cups
Number of Servings: 6
Recipe submitted by SparkPeople user MOTHERMOMORAMA.
Nutritional Info Amount Per Serving
- Calories: 423.4
- Total Fat: 10.9 g
- Cholesterol: 100.9 mg
- Sodium: 1,944.0 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 9.4 g
- Protein: 44.0 g
Member Reviews