Hearty Beef Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pound and a half of Lean London Broil cut into cubes2 medium sized white or red potatoes cut into quarters 1 can or cup of stewed tomato's1 large carrot sliced into rounds3 medium celery stalks chopped2 slices of fresh onion chopped4 garlic cloves chopped1 cup frozen green beansHalf a cup of frozen peasOne cup of frozen cornTwo cans of broth reduced sodium beef and vegatable1 ounce of sherry cooking wine1 tsp of thyme dry1 tbsp of parsley fresh or dry Sea Salt and cracked pepper to taste1 tbsp of extra virgin olive oil
In medium sauce pan heat one table spoon of olive oil, place in half of the chopped garlic and onion cook until slightly brown. Place in the cubed London broil cook until brown add salt and pepper to taste. Pour in enough water to cover the meat and set to med/low heat for an hour checking occasionally to make sure water does not boil away, replace water if needed. Next place in the sherry wine, sliced carrots, chopped celery and the remaining garlic and onion turn heat up to med/high. Let the soup gently boil for 15 minutes, then add the cans of broth bring back to a boil then place in frozen veggies. Once its back up to a boil add the potatoes, thyme and parsley. Let boil roughly a half hour until potatoes are tender. Makes 8 regular bowl sized servings.
Number of Servings: 8
Recipe submitted by SparkPeople user NAOLI814.
Number of Servings: 8
Recipe submitted by SparkPeople user NAOLI814.
Nutritional Info Amount Per Serving
- Calories: 234.6
- Total Fat: 5.8 g
- Cholesterol: 42.0 mg
- Sodium: 913.5 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 3.9 g
- Protein: 22.1 g
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