Cathi's Vegetable Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 tsp Basil 2 tsp, crumbled Bay Leaf 1 tsp Thyme, fresh 3 tbsp Olive Oil 1 cup Green Beans (snap) 2 cup, chopped or diced Broccoli, fresh 4 cup, chopped Cabbage, fresh 1.50 cup, chopped Carrots, raw 1 cup, diced Celery, raw 2 clove Garlic 1 cup, chopped Onions, raw 1 cup slices Parsnips 2 cup, sliced Zucchini 28 Tomato Paste 3.50 cup Red Pack Whole Peeled Plum Tomatoes 1 cup Bell peppers (Green, Red, Yellow, Orange) 9 cup Beef Broth - Swanson Low Sodium 18 oz Beef, eye of round (pre - cooked and shredded)
Sauté, with olive oil or fat, over medium heat, onions and garlic until tender
Add carrots, celery, parsnips, green beans, cabbage, cook and stir 5- qo minutes
Add bell peppers, tomatoes, tomato paste, herbs and broth - mix together and simmer 10-15 minutes
Pepper to taste
Add pre-coked beef, broccoli and zucchini - simmer for 1 hour or until vegetables are tender.
Serving Size: Approx 20 1-cup servings
Add carrots, celery, parsnips, green beans, cabbage, cook and stir 5- qo minutes
Add bell peppers, tomatoes, tomato paste, herbs and broth - mix together and simmer 10-15 minutes
Pepper to taste
Add pre-coked beef, broccoli and zucchini - simmer for 1 hour or until vegetables are tender.
Serving Size: Approx 20 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 116.0
- Total Fat: 4.7 g
- Cholesterol: 15.0 mg
- Sodium: 315.0 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.8 g
- Protein: 10.1 g
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