Kim's Veggie Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/2 T Olive Oil1 pound stew beef, lean3 red potatoes, diced1 c. small green beans, snapped in half1 parsnip, peeled and diced5 carrots, sliced1 zucchini, sliced1 yellow crookneck squash, sliced2 stalks celery, diced1/2 large sweet onion, diced1 c. water4 cans campbells double strength beef broth1 15 oz can diced tomoatoes4 -7 sprigs thyme1/4 c. flour1 tsp paprika1/2 tsp smoked paprika1 tsp fresh cracked pepper1/2 tsp onion powder3 cloves minced garlic
Toss flour and paprikas, pepper and onion powder together in large ziploc baggie.
Add meat (trimmed of any fat) and shake to coat.
Spray dutch oven with cooking spray and add olive oil. Heat to med. high. Place meat in pan and braise. Add onions and garlic. Cook until fragrant.
Add remaining ingredients.
Bring to boil
Cover, reduce heat and simmer for 1-2 hours.
Serve with crusty grain bread and green salad.
1 1/2 c. is one serving soup.
Number of Servings: 10
Recipe submitted by SparkPeople user KEEYAHWE.
Add meat (trimmed of any fat) and shake to coat.
Spray dutch oven with cooking spray and add olive oil. Heat to med. high. Place meat in pan and braise. Add onions and garlic. Cook until fragrant.
Add remaining ingredients.
Bring to boil
Cover, reduce heat and simmer for 1-2 hours.
Serve with crusty grain bread and green salad.
1 1/2 c. is one serving soup.
Number of Servings: 10
Recipe submitted by SparkPeople user KEEYAHWE.
Nutritional Info Amount Per Serving
- Calories: 245.6
- Total Fat: 12.5 g
- Cholesterol: 42.0 mg
- Sodium: 136.3 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 3.8 g
- Protein: 12.7 g
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