Diane's Homemade Vegetable Beef Soup
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 43.5
- Total Fat: 0.4 g
- Cholesterol: 1.4 mg
- Sodium: 305.8 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.5 g
- Protein: 2.2 g
View full nutritional breakdown of Diane's Homemade Vegetable Beef Soup calories by ingredient
Introduction
Use Beef bone with large amount of meat, cut off excess fat, discard bone after 2 hours cooking. Trim excess fat from meat, skim fat from soup. Use Beef bone with large amount of meat, cut off excess fat, discard bone after 2 hours cooking. Trim excess fat from meat, skim fat from soup.Number of Servings: 13
Ingredients
-
2 meaty beef soup bones, most fat removed
2 cans (10 oz) plain diced tomatoes
3-4 raw carrots sliced
1 large onion dices
2 cups celery slices (I like to use the leaves)
about 10 or more cups water
Salt and pepper to taste.
Tips
Boullion is salty so use less salt, more pepper. Taste just before serving - add salt or pepper as needed
Skim hardened fat from left over soup for a leaner meal.
Directions
Bring to boil, lower heat simmer for 1-2 hours.
Remove bones and meat.
Trim meat of remaining fat, return to soup.
Add Frozen mixed vegetables
Heat through about addition 15 minutes, serve.
Serving Size: Makes about 13 1 cup servings
Remove bones and meat.
Trim meat of remaining fat, return to soup.
Add Frozen mixed vegetables
Heat through about addition 15 minutes, serve.
Serving Size: Makes about 13 1 cup servings