Vegetable beef soup/stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 266.1
  • Total Fat: 9.0 g
  • Cholesterol: 59.1 mg
  • Sodium: 590.8 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 6.1 g
  • Protein: 25.7 g

View full nutritional breakdown of Vegetable beef soup/stew calories by ingredient


Introduction

Lean and filling soup/stew for those who like winter veggies and want to skip the gluten in traditional stew. Lean and filling soup/stew for those who like winter veggies and want to skip the gluten in traditional stew.
Number of Servings: 4

Ingredients

    4 tsp. olive oil
    1 lb. lean beef chuck in bite-size pieces
    1 large onion, in large chunks
    2 parsnips, sliced
    2 carrots, sliced
    2 lg. stalks celery, in large chunks
    2 cups frozen green beans
    1 bay leaf
    1 tsp. rubbed sage
    salt and fresh ground pepper to taste

Directions

Heat oil in Dutch oven over medium high heat. Add onions and cook a couple of minutes until fragrant. Add beef and brown. Add all veggies, broth, and seasonings. Once broth begins to bubble, reduce heat and simmer for one hour.

Serving Size: 4 2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user ZIEKEPPLER.