Home Made Vegetable Soup with Stew Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 small white potatoes3 med carrots1 med onion1/2 red bell pepper1 clove garlic1/4 # green beans 1/2 sm head cabbage3 oz lean stew beef1 can (or fresh) 14 oz diced tomatoes1/2 tbsp garlic salt1/2 tbsp Season salt1/8 tbsp crushed red pepper flakes1 vegetable bullion cube1 beef bullion cube 7-8 cups water
Take stew beef and cut in small pieces 1/4 inch, put in 6 cups water and bring to a boil for 20 minutes.
While that is boiling slice carrots into 1/4 inch thich slices, dice onion, dice garlic, dice bell pepper and slice cabbage into thin strips, cut green beans into 1/2 pieces, dice potatoes.
After 20 minutes add in carrots, bell pepper, onion,garlic, 1 cup water and bullion cubes cook for 20 more minutes.
Add in potatoes, cabbage, green beans and season salts, pepper flakes and canned tomatoes if more water is needed add in 1 more cup.
Cook until all vegetables are tender about 20 more minutes.
Cook on high for this whole process. When all veg is tender turn to simmer.
Serving size 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user NIMAWEYGH.
While that is boiling slice carrots into 1/4 inch thich slices, dice onion, dice garlic, dice bell pepper and slice cabbage into thin strips, cut green beans into 1/2 pieces, dice potatoes.
After 20 minutes add in carrots, bell pepper, onion,garlic, 1 cup water and bullion cubes cook for 20 more minutes.
Add in potatoes, cabbage, green beans and season salts, pepper flakes and canned tomatoes if more water is needed add in 1 more cup.
Cook until all vegetables are tender about 20 more minutes.
Cook on high for this whole process. When all veg is tender turn to simmer.
Serving size 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user NIMAWEYGH.
Nutritional Info Amount Per Serving
- Calories: 168.2
- Total Fat: 1.5 g
- Cholesterol: 11.5 mg
- Sodium: 434.6 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 5.8 g
- Protein: 7.7 g
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