Beef Vegetable Soup - Homemade
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 120.0
- Total Fat: 3.5 g
- Cholesterol: 37.8 mg
- Sodium: 64.8 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.7 g
- Protein: 13.8 g
View full nutritional breakdown of Beef Vegetable Soup - Homemade calories by ingredient
Number of Servings: 12
Ingredients
-
6 celery stalls
6 carrots
1 onion - diced
2 rutabaga- cubed
4 cloves garlic - minced
4 boullion cubes - beef
10 cups water
1.5 lbs. cubed beef steak
Directions
12 - one cup servings
Peel carrots and rutabagga. In a medium pot bring 10 cups of water to a boil....add boullion, 2 sliced carrots, 2 sliced celery stalks with leaves, 2 rutabagga...cook until vegetables are soft.
Spray frying pan with olive oil, carmelize onion and add to boiling water. Puree the boiled veggies.
Fry diced carrots and celery until tender. Dice cubbed steak and fry with minced garlic.
In a large pot combine all ingredients and simmer for 30 mins.
Number of Servings: 12
Recipe submitted by SparkPeople user PATTYSEA.
Peel carrots and rutabagga. In a medium pot bring 10 cups of water to a boil....add boullion, 2 sliced carrots, 2 sliced celery stalks with leaves, 2 rutabagga...cook until vegetables are soft.
Spray frying pan with olive oil, carmelize onion and add to boiling water. Puree the boiled veggies.
Fry diced carrots and celery until tender. Dice cubbed steak and fry with minced garlic.
In a large pot combine all ingredients and simmer for 30 mins.
Number of Servings: 12
Recipe submitted by SparkPeople user PATTYSEA.