Vegetable Beef Soup, 1c
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 145.9
- Total Fat: 5.2 g
- Cholesterol: 11.3 mg
- Sodium: 479.9 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.6 g
- Protein: 7.7 g
View full nutritional breakdown of Vegetable Beef Soup, 1c calories by ingredient
Introduction
A hearty, fulfilling soup chunked full of veggies. Fixing this is less involved than it looks, more prep work than anything, & well worth the time. Great for a bone chilling day or just for a taste of wonderfully satisfying soup. A hearty, fulfilling soup chunked full of veggies. Fixing this is less involved than it looks, more prep work than anything, & well worth the time. Great for a bone chilling day or just for a taste of wonderfully satisfying soup.Number of Servings: 24
Ingredients
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1 Lb. Beef chuck Roast, cut into bite sized pieces
2 Tbs. Canola Oil
1 Lg. Onion, rough chopped
3 Garlic cloves, chopped
4 Med. stalks Celery, bite sized chop
6 Sm. or 4 Lg. Carrots, bite sized chop
1/4 c. Fresh Parsley
2 Med. Bay Leaves
1 Med. Head Cabbage, cut in 8th's
5 Med. Turnips, peeled & cut into halves or quarters
5 Red Potatoes, peeled & cut into halves or quarters
1 Lb. Fresh Green Beans or about 1/2 bag of frozen Family Sized (28oz bag) Picsweet Cut Green Beans
1 (28oz) Can Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
1 (32oz) Box Swanson 50% Less Sodium Beef Broth
3 Qts. Water
1/2 ts. Red Pepper Flakes
1/2 ts. Salt
1/2 ts. Black Pepper
Directions
1. Prep veggies & Beef
2. In large stock pot add Canola oil & heat
3. Add onion, garlic, parsley, & celery to oil. Saute until onion is almost transparent.
4. Add Beef & red pepper flakes & brown beef, stirring periodically to keep veggies from scorching.
5. Add Tomatoes & stir.
6. Add Beef broth & water & stir
7. Add carrots, cabbage, & green beans (ONLY if using fresh beans), salt, & pepper. Stir. Put lid on pot & cook on medium-low for 40 minutes.
8. Add potatoes & turnips. Stir. Cook until all veggies are fork tender.
9. If using frozen green beans, add beans & cook about 10 more minutes until beans are done.
Makes 24 cups.
Serving sizes: (24) 1c. servings.
Serve with Crackers or French Bread (best toasted in oven or broiler) &/or salad
Number of Servings: 24
Recipe submitted by SparkPeople user OKLAHOMAWILDCAT.
2. In large stock pot add Canola oil & heat
3. Add onion, garlic, parsley, & celery to oil. Saute until onion is almost transparent.
4. Add Beef & red pepper flakes & brown beef, stirring periodically to keep veggies from scorching.
5. Add Tomatoes & stir.
6. Add Beef broth & water & stir
7. Add carrots, cabbage, & green beans (ONLY if using fresh beans), salt, & pepper. Stir. Put lid on pot & cook on medium-low for 40 minutes.
8. Add potatoes & turnips. Stir. Cook until all veggies are fork tender.
9. If using frozen green beans, add beans & cook about 10 more minutes until beans are done.
Makes 24 cups.
Serving sizes: (24) 1c. servings.
Serve with Crackers or French Bread (best toasted in oven or broiler) &/or salad
Number of Servings: 24
Recipe submitted by SparkPeople user OKLAHOMAWILDCAT.