Vegetable Beef Soup (Stew)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,501.0
- Total Fat: 43.5 g
- Cholesterol: 252.2 mg
- Sodium: 4,185.6 mg
- Total Carbs: 170.7 g
- Dietary Fiber: 28.5 g
- Protein: 105.3 g
View full nutritional breakdown of Vegetable Beef Soup (Stew) calories by ingredient
Introduction
Yummy, healthy, fairly low fat goodness. Yummy, healthy, fairly low fat goodness.Number of Servings: 1
Ingredients
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10 oz Beef, top sirloin
1 cup Onion - Sweet fresh
1 cup, chopped Carrots, raw
8 oz Potatoes, peeled, raw (by MARJORIEFRANCIS)
3 serving Garlic - minced (1 tsp) (by ELLERCADE)
100 gram(s) Barley, Hulled (1/2 cup uncooked) (by JBLWBIZ)
2 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
1 cup Tomato Sauce
16 fl oz Water, tap
0.25 tsp Pepper, black
1 tsp Himalayan Pink Sea Salt (by LUCKLYS)
0.25 tsp Celery seed
0.5 tbsp Balsamic Vinegar
2 tsp Paprika
1 tsp Dried Oregano (by ARCTIC.ORCA)
0.5 tbsp Basil
1 tbsp Extra Virgin Olive Oil
Directions
Saute vegetables in olive oil on medium heat until slightly translucent. Mix in beef, barley, spices, herbs and cook for approximately 5 minutes.
Add the vegetable broth, water, and tomato sauce. Heat on medium until a soft simmer starts. Turn burner down to low and simmer (Covered) for 2 ish hours. Depends on elevation, accuracy of your measurements, and your taste buds.
Serving Size: Approx 6-1cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user HALFPINTGRAMMA1.
Add the vegetable broth, water, and tomato sauce. Heat on medium until a soft simmer starts. Turn burner down to low and simmer (Covered) for 2 ish hours. Depends on elevation, accuracy of your measurements, and your taste buds.
Serving Size: Approx 6-1cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user HALFPINTGRAMMA1.