Josh's Very Veggie Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 1/4 lbs lean chuck roast, cut into cubes3 yellow onions, chopped12 stalks celery, chopped2 red peppers, chopped1 yellow pepper, chopped2 Anaheim peppers, chopped1 bunch red radishes, quartered1/3 cup whole wheat flour1 cup balsamic vinegar8 cups (2 boxes) Pacific Foods Organic Beef Broth3 cups (2 cans) crushed tomatoes5 tbsp (1/2 can) tomato paste1 tbsp kosher salt1 tbsp black pepper2 tbsp paprika1 tbsp sage1 tbsp thyme1/2 tbsp cayenne pepper1 1/2 tbsp chili powder1 tbsp dried parsley1 lb baby yellow potatoes, quartered1 lb baby carrots, halved1 lb crimini mushrooms, sliced
1. In a stock pot over medium-high heat, brown the beef. Using a slotted spoon, remove the meat and set aside.
2. Add the onion, celery, peppers, and radishes and cook for 5-10 minutes or until softened.
3. Stir in flour and cook for 2 minutes over medium-low heat.
4. Add balsamic vinegar and deglaze the pan, making sure to get the browned bits from the bottom of the pan. Simmer the balsamic vinegar for about 5 minutes.
5. Add in the beef, beef broth, crushed tomatoes, tomato paste, salt, pepper, paprika, sage, thyme, cayenne pepper, chili powder, and parsley. Bring to a simmer, cover and let simmer over very low heat for 60 minutes.
6. Add potatoes, carrots and mushrooms and simmer for about 30 minutes, or until the vegetables are tender.
7. Turn off heat and let sit for 15 minutes, and serve.
Serving Size: makes approximately 12 2.5-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user NOTLIKEMCLOVIN.
2. Add the onion, celery, peppers, and radishes and cook for 5-10 minutes or until softened.
3. Stir in flour and cook for 2 minutes over medium-low heat.
4. Add balsamic vinegar and deglaze the pan, making sure to get the browned bits from the bottom of the pan. Simmer the balsamic vinegar for about 5 minutes.
5. Add in the beef, beef broth, crushed tomatoes, tomato paste, salt, pepper, paprika, sage, thyme, cayenne pepper, chili powder, and parsley. Bring to a simmer, cover and let simmer over very low heat for 60 minutes.
6. Add potatoes, carrots and mushrooms and simmer for about 30 minutes, or until the vegetables are tender.
7. Turn off heat and let sit for 15 minutes, and serve.
Serving Size: makes approximately 12 2.5-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user NOTLIKEMCLOVIN.
Nutritional Info Amount Per Serving
- Calories: 275.8
- Total Fat: 5.4 g
- Cholesterol: 50.3 mg
- Sodium: 1,266.0 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 7.7 g
- Protein: 26.0 g