Vegetable Beef Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 639.2
- Total Fat: 35.4 g
- Cholesterol: 85.0 mg
- Sodium: 1,438.9 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 4.0 g
- Protein: 46.1 g
View full nutritional breakdown of Vegetable Beef Soup calories by ingredient
Introduction
When the weather turns cold there’s nothing like snuggling up to the table with a big bowl of Vegetable Beef Soup. This is an easy to make recipe that will make you feel good inside. When the weather turns cold there’s nothing like snuggling up to the table with a big bowl of Vegetable Beef Soup. This is an easy to make recipe that will make you feel good inside.Number of Servings: 8
Ingredients
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4 tbsp Canola Oil
2 cup, chopped Cabbage, fresh
1 cup, diced Celery, raw
4 cloves Garlic
2.5 lb Beef chuck, arm pot roast
2 cup Del Monte Petite Cut Diced Tomatoes
3 tsp Thyme, fresh
1 cup, chopped Carrots, raw
12 oz Frozen Green Beans
2.64 cup Great Value Whole Kernel Frozen Corn
4 cup Great Value Beef Broth (by FAT_BEGONE)
1 large Onions, raw
3 tsp Kosher salt, coarse, Morton (by BLUEJEAN_GIRL)
1 tsp Black Pepper (Ground) (by TIARENEE)
3 serving Red Potato
Directions
Season meat with salt and pepper and dust with flour
Heat oil in pot over medium high heat
Brown meat in 2-3 batches
Add all other ingredients to pot and fill with enough water to cover and bring to a boil
Lower heat to a slow simmer, cover and let cook 60-90 minutes until meat and veggies are tender stirring occasionally.
Add salt and pepper to taste
Serving Size: Makes 8 two cup servings
Heat oil in pot over medium high heat
Brown meat in 2-3 batches
Add all other ingredients to pot and fill with enough water to cover and bring to a boil
Lower heat to a slow simmer, cover and let cook 60-90 minutes until meat and veggies are tender stirring occasionally.
Add salt and pepper to taste
Serving Size: Makes 8 two cup servings