Old Fashion Beef Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/4 c Canola Oil1 small onion, diced3 celery stalks, sliced2 medium carrots, sliced1/2 small head cabbage, shredded1 medium zucchini, cut into 1/2 inch chunks1 1/2 pounds beef for stew, cuting into 1/2 inch chunks6 medium potatoes1 28 ounce can tomatoes6 cups water1 16 ounce can cut green beans, drained1 15 ounce can pinto beans, drained and rinseddash of salt1/2 tsp pepper1/2 tsp basil
1. In 8 qt Dutch oven over hight heat, in very hot oil, cook onion, celery, carrots, cabbage, and zucchini until vegetables are lightly browned, stirring frequently. With slotted spoon, removed vegetables to medium bowl; set aside.
2. In same Dutch oven over high heat, in remaining oil, cook beef chuncks, stirring frequently, until meat is well browned on all sides.
3. Meanwhile, peel potatoes, shred 1 potato and cut remaining 5 potatoes into 1 inch cubes. To meat chunks add reserved begetable mixture, potatoes, tomatoes with their liquid and reminaing ingredients; heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes or just until beef chunks and medium potatoes are fork-tender.
Number of Servings: 16
Recipe submitted by SparkPeople user MOM2BOYS.
2. In same Dutch oven over high heat, in remaining oil, cook beef chuncks, stirring frequently, until meat is well browned on all sides.
3. Meanwhile, peel potatoes, shred 1 potato and cut remaining 5 potatoes into 1 inch cubes. To meat chunks add reserved begetable mixture, potatoes, tomatoes with their liquid and reminaing ingredients; heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes or just until beef chunks and medium potatoes are fork-tender.
Number of Servings: 16
Recipe submitted by SparkPeople user MOM2BOYS.
Nutritional Info Amount Per Serving
- Calories: 199.0
- Total Fat: 6.0 g
- Cholesterol: 22.5 mg
- Sodium: 104.3 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 5.3 g
- Protein: 13.4 g
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