Bec & Dave's Vegetable Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
16 cup Beef broth, bouillon, consomme 4 medium (2-1/2" dia) Onions, raw 1 clove Garlic .5 head, large (about 7" dia) Cabbage, fresh 5 stalk, large (11"-12" long) Celery, raw 6 large (7-1/4" to 8-1/2" long) Carrots, raw .5 head, large (6-7" dia) Cauliflower, raw 2 cup Brocolli raw 1 cup Asparagus, fresh 2 cup, chopped Green Peppers (bell peppers) 4 cup kernels Yellow Sweet Corn, Frozen 1 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 4 can (6 oz) Tomato Paste 4 lb Beef chuck, arm pot roast , cubed
Brown beef, onion, and garlic until liquid is gone. Add broth and bring to a boil. Reduce heat and let simmer or slow boil for 1 hour. Add all chopped vegetables, 2 T smoked paprika, 1 T basil, 1 T Oregano and simmer one more hour. Add cans of tomato paste and simmer 20-30 more minutes. Serve
Serving Size: makes 25 2-cup servings
Number of Servings: 25
Recipe submitted by SparkPeople user BSPRAGUE4.
Serving Size: makes 25 2-cup servings
Number of Servings: 25
Recipe submitted by SparkPeople user BSPRAGUE4.
Nutritional Info Amount Per Serving
- Calories: 308.0
- Total Fat: 15.0 g
- Cholesterol: 43.5 mg
- Sodium: 801.9 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 4.4 g
- Protein: 25.9 g
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