Red Wine Veggie Beef Soup

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 208.3
  • Total Fat: 2.4 g
  • Cholesterol: 17.9 mg
  • Sodium: 645.3 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 16.5 g
  • Protein: 18.0 g

View full nutritional breakdown of Red Wine Veggie Beef Soup calories by ingredient
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Introduction

This makes a HUGE pot of delicious vegetable soup. Is ridiculously easy to make. Goes great with an herb bread or hearty grain bread. This makes a HUGE pot of delicious vegetable soup. Is ridiculously easy to make. Goes great with an herb bread or hearty grain bread.
Number of Servings: 15

Ingredients

    1 pkg dry 16 bean mix (typically used for making ham soup. Discard any flavor packet) – soaked in water a day ahead. This is the hardest part of this recipe.

    1 lb diced beef
    1 Onion – or some green onions (chives are yummy too)
    1 Tbsp veg oil

    Soup bone
    1 Box Beef broth
    1 Box Chicken broth
    1 cup red wine (more or less….)
    1 Large can of tomato juice (veggie juice?)
    3 Diced carrots
    2 cans diced tomatoes
    1 bag of frozen veggie mix
    1 Can Corn
    Fresh Thyme, Sage & Rosemary to taste. (dried works too)
    Don't forget to add the pre-soaked beans
    S&P

Tips

Freezes well
Add or subtract veggies to taste.
Use low sodium broth & tomato juice if watching salt intake.


Directions

Prep: Soak the dry beans in water over night. Use a really big bowl cuz they really expand when they soak up the water. Check the water levels - add more if needed. When you're ready to add them to the soup, just drain any excess water.

Cooking: Brown the beef & onion in a small amount of oil. Add everything else. Simmer on low for at least 3 hours. Stir occasionally.

Serving Size: Makes about 15 2 cup servings.

Number of Servings: 15

Recipe submitted by SparkPeople user LINDASELLS8.

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