Hearty Vegetable beef and Sausage soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 tbsp Oregano, ground 4 tbsp Parsley, dried 1 tsp Pepper, black 3 carrot (7-1/2") Carrots, raw 5 stalk, medium (7-1/2" - 8" long) Celery, raw 2 large Onions, raw 4 cup Tomatoes (stewed) 5 oz Beef Neck bone for soup (yield after bone removed) 22 oz Angus Stew Meat - Harris Teeter 2 cup Lentils, cooked 9.33 oz Hillshire Farm Turkey polska Kielbasa 4 cup Beef Broth - Swanson Low Sodium
Peel carrots and cut into 1 inch pieces. Peel onions and halve. Wash celery and cut into one inch pieces. Place raw vegetables on a shallow baking pan with soup bones and roast in a 400 degree oven until vegetables start to caramelize. Slice kielbasa into 1/2 inch slices and set aside. In a Dutch oven, put about 2 tablespoons of oil and heat until it shimmers, add beef and brown all sides. Add roasted vegetables, soup bone, stewed tomatoes and stock to meat and bring to a gentle boil. Add kielbasa, lentils, oregano, and parsley, and reduce heat to a simmer. Add salt and pepper to taste. Remove soup bones before serving.
Serving Size: 12- 1 cup servings
Serving Size: 12- 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 266.1
- Total Fat: 13.4 g
- Cholesterol: 50.5 mg
- Sodium: 575.8 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 5.1 g
- Protein: 19.8 g
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