My Vegetable Beef Soup
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 97.3
- Total Fat: 2.2 g
- Cholesterol: 16.7 mg
- Sodium: 276.6 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.4 g
- Protein: 7.9 g
View full nutritional breakdown of My Vegetable Beef Soup calories by ingredient
Introduction
My very 1st attempt at making homemade vegetable beef soup. It's a mix of recipes I found on here along with a little cayenne pepper. My very 1st attempt at making homemade vegetable beef soup. It's a mix of recipes I found on here along with a little cayenne pepper.Number of Servings: 18
Ingredients
-
1 lb stew beef, cubed
1 tbsp olive oil
2 tbsp onions, diced
14.5 oz can diced tomatoes
32 oz beef broth, low sodium
2 bay leaves
1 C chopped celery
1/3 head of cabbage, chopped
32 oz V8 juice
28 oz bag frozen mixed vegetables (corn,peas,green beans,carrots)
Directions
Brown 1lb of stew beef, cubed, in 1tbsp of olive oil. Add onions and season meat with salt and pepper. Once meat is browned, drain grease and return pan to heat.
Add 14.5 oz can of diced tomatoes and enough beef broth to cover. Toss in a couple of bay leaves and cover pan with a lid. Let simmer to tenderize meat.
Add in chopped celery and cabbage when ready, then cover all with remaining broth. Add V8 juice to cover. Let simmer for a while. It really just depends on how quickly you want to eat. After cabbage has become tender, then add bag of frozen vegetables and remainder of V8. Taste juice once heated and season with salt, pepper and cayenne pepper if you like.
All this can be added at once, but I had all day to mess with it.
When ready, remove bay leaves. Serve with bread, biscuits or rolls :) Makes 18- 1 cup servings
Number of Servings: 18
Recipe submitted by SparkPeople user HRW513.
Add 14.5 oz can of diced tomatoes and enough beef broth to cover. Toss in a couple of bay leaves and cover pan with a lid. Let simmer to tenderize meat.
Add in chopped celery and cabbage when ready, then cover all with remaining broth. Add V8 juice to cover. Let simmer for a while. It really just depends on how quickly you want to eat. After cabbage has become tender, then add bag of frozen vegetables and remainder of V8. Taste juice once heated and season with salt, pepper and cayenne pepper if you like.
All this can be added at once, but I had all day to mess with it.
When ready, remove bay leaves. Serve with bread, biscuits or rolls :) Makes 18- 1 cup servings
Number of Servings: 18
Recipe submitted by SparkPeople user HRW513.