Beef Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 213.6
- Total Fat: 11.7 g
- Cholesterol: 36.5 mg
- Sodium: 665.3 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.6 g
- Protein: 18.4 g
View full nutritional breakdown of Beef Vegetable Soup calories by ingredient
Introduction
Easy, nutritous, hearty, and flavorful beef vegetable soup. I make a batch on Sunday and eat it throughout the week. Easy, nutritous, hearty, and flavorful beef vegetable soup. I make a batch on Sunday and eat it throughout the week.Number of Servings: 8
Ingredients
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1 lb Beef Roast, cut in large chunks
32 oz Prepared (low sodium) Beef Broth
32 oz Prepared (low sodium) Vegetable Broth
Large can of whole tomatos, half drained
I cup each Cabbage, Carrots, Celery, Yellow Onion
4 cloves garlic, 1 bunch parsley, minced
Directions
Brown the beef in dutch oven sprayed with cooking spray. Remove beef, saute onion and Celery until transluscent, about 5 minutes. Add carrots and garlic. Saute another 5 minutes. Season as desired with salt, pepper, cumin, cayenne pepper, Italian Seasoning, etc. Add remaining ingredients and let simmer 3 hours. Remove beef from soup, shred in seperate bowl, return to soup. Add orzo or barley as desired. Let soup cool overnight and skim fat off top before serving.
Serving Size: makes 8 1 cup servings
Serving Size: makes 8 1 cup servings
Member Ratings For This Recipe
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CALIDREAMER76
After making my own, I went on the hunt for a similar recipe - yours is close. But rather than the broth - I used leftover roast and two beef bones with marrow. The marrow gives good flavor then I just added a little sea salt. Also I've found a savoy- the curly cabbage gives a Very nice flavor too. - 2/2/14
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JEANM1948