Vegetable Beef Soup Traditional

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Nutritional Info
  • Servings Per Recipe: 26
  • Amount Per Serving
  • Calories: 134.3
  • Total Fat: 3.3 g
  • Cholesterol: 34.1 mg
  • Sodium: 800.8 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 12.4 g

View full nutritional breakdown of Vegetable Beef Soup Traditional calories by ingredient


Introduction

This recipe will produce 26 1.00 cup servings. It is suitable as a stand alone meal. This recipe will produce 26 1.00 cup servings. It is suitable as a stand alone meal.
Number of Servings: 26

Ingredients

    3 pounds beef shank or chuck
    47 oz. tomato juice
    1/3 cup onion
    4 tsp. salt
    2 tsp. Worcestershire Sauce
    .25 tsp chili powder
    2 bay leaves
    7 cups diced tomatoes
    3/4 cup diced celery
    1.5 cup sliced carrots
    2 16 oz. packages frozen soup vegetables

Tips

You can drastically reduce the sodium contained in the soup. You can leave out the salt. You can also look for tomato juice without salt added. Using fresh tomatoes instead of canned tomatoes will also reduce the amount of sodium.


Directions

Combine meat, tomato juice, onion, seasonings and 6 cups of water in soup kettle. Cover and simmer 2 hours. Cut meat from bones in large cubes; strain broth and skim off excess fat. Add meat and vegetables; cover and simmer 1 hour.

Serving Size: 16