Beef vegetable rice soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 15
Ingredients
8 oz lean round steak2 tbsp olive oil1 large onion diced3 cloves garlic, mincedsalt and pepper2 tbsp curry powder2 tbsp flour3 cups chopped celery3 cups chopped carrots4 cups chopped cabbage1 can diced herb tomatoes1 L beef broth1 tbsp italian herbs2 bay leaves1 -2 cups leftover rice
Directions
Prepare vegetables (wash and chop). Place Carrots, Celery, and Cabbage in bottom of deep soup pot. Dice the beef into chunks about the size of dice. Put olive oil into deep frypan, when oil is hot add onions and garlic, stir for 1 minute and then add beef. When beef is browned (2 minutes) add curry powder and stir. Season with salt and pepper. When curry powder if fragrant, add flour and stir for 1 minute. Add beef mixture to vegetables. Pour can of tomatoes and beef broth over everything. Add 2 cups of water. Add 1-2 tbsp italian herbs and bay leaves, and stir through. Cook on high until boiling, then reduce heat so that soup is simmering. Simmer for 30-40 minutes, or longer if you have the time. Add leftover rice or pasta in last 5 minutes of cooking.

Serving Size: 15 servings

Servings Per Recipe: 15
Nutritional Info Amount Per Serving
  • Calories: 85.6
  • Total Fat: 2.9 g
  • Cholesterol: 8.6 mg
  • Sodium: 276.1 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 5.6 g

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