VEGETABLE SOUP
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 810.7
- Total Fat: 72.1 g
- Cholesterol: 102.0 mg
- Sodium: 1,363.7 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 4.7 g
- Protein: 29.0 g
View full nutritional breakdown of VEGETABLE SOUP calories by ingredient
Introduction
Great soup broth you can use to eat any type of rice. Great soup broth you can use to eat any type of rice.Number of Servings: 10
Ingredients
-
6 chicken thighs, on bone
3 lbs stewing beef
5-6 medium hot house tomatoes
2 (6 ounce) cans tomato paste
1/2 red pepper
1-2 jalapeno
1 red onion
1 white onion
5 garlic cloves
3 tablespoons hot sauce (optional)
2 tablespoons salt
1/2 cup vegetable oil
fresh ground black pepper
fresh basil
fresh cilantro
fresh spinach
fresh thyme
Directions
1.Use a stew pot and boil enough water to cover all the meat, onions, vegetable oil and salt.
Boil until tender/almost done.
2.Meanwhile, puree together tomatoes, garlic, tomatoes paste, jalapeno, red pepper, and fresh herbs.
3.When meat is ready, drain off all but about 1 1/2 cups of broth.
4.Add in the puree mix; cover and stew for about an hour. Approximately 15 minutes before done add in fresh cut spinach.
5.Serve with your choice of rice.
Number of Servings: 10
Recipe submitted by SparkPeople user MODUPSIE.
Boil until tender/almost done.
2.Meanwhile, puree together tomatoes, garlic, tomatoes paste, jalapeno, red pepper, and fresh herbs.
3.When meat is ready, drain off all but about 1 1/2 cups of broth.
4.Add in the puree mix; cover and stew for about an hour. Approximately 15 minutes before done add in fresh cut spinach.
5.Serve with your choice of rice.
Number of Servings: 10
Recipe submitted by SparkPeople user MODUPSIE.