Vegetable Beef Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 275.2
- Total Fat: 16.3 g
- Cholesterol: 72.7 mg
- Sodium: 816.1 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.4 g
- Protein: 25.8 g
View full nutritional breakdown of Vegetable Beef Soup calories by ingredient
Introduction
From simply so healthy From simply so healthyNumber of Servings: 12
Ingredients
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32 oz Beaf Lean Stew Meat (Cooked)
4 medium slices, cooked (raw pro Bacon, pork, microwaved
2 tbsp (C) Vinegar, Red Wine (Gr Value)
4 cup beef bone broth
0.25 cup Green Beans (snap)
.67 cup celeriac (celery root) (by WOOLANDWOOD)
33 grams Tomato Paste
3.2 cup Del Monte Diced Tomatoes, No Salt Added
2 clove Garlic
0.5 tsp Rosemary, dried
0.5 tsp Thyme, ground
1 dash Pepper, black
1 tsp MORTON Sea Salt, Fine Salt
Directions
Instructions
Heat a large skillet over medium-high heat. Add bacon. Cook bacon, stirring occasionally, until crisp. Remove bacon, using a slotted spoon, to a paper-towel lined plate. Cover bacon and refrigerate for later.
Discard all but about 1 tablespoon of the bacon grease. Return pan to burner over medium-high heat. Add beef cubes in batches, making sure they do not touch. Season lightly with salt and pepper. Brown each side of the beef cubes . Do not cook meat throughout. When outside is brown, transfer beef to the slow-cooker crock using a slotted spoon. Repeat for the rest of the meat.
Once all of the beef has been browned and is in the slow-cooker, turn the skillet heat to medium low. Add vinegar to the skillet. Stir, scraping up brown bits, until vinegar has thickened. Pour in about 1/4 cup of the broth and continue to scrape up any browned bits. Transfer liquid to the slow-cooker.
Add remaining broth, onion, green beans, celeriac, carrots, tomato paste, diced tomatoes, garlic rosemary, thyme, salt (only if using low-salt broth), and pepper to the slow-cooker. Stir gently.
Cover the slow-cooker and cook on the low setting for 6 to 8 hours. Taste and adjust seasoning before serving. Garnish with reserved bacon bits before serving.
Serving Size: 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user REDHEADEDKAT.
Heat a large skillet over medium-high heat. Add bacon. Cook bacon, stirring occasionally, until crisp. Remove bacon, using a slotted spoon, to a paper-towel lined plate. Cover bacon and refrigerate for later.
Discard all but about 1 tablespoon of the bacon grease. Return pan to burner over medium-high heat. Add beef cubes in batches, making sure they do not touch. Season lightly with salt and pepper. Brown each side of the beef cubes . Do not cook meat throughout. When outside is brown, transfer beef to the slow-cooker crock using a slotted spoon. Repeat for the rest of the meat.
Once all of the beef has been browned and is in the slow-cooker, turn the skillet heat to medium low. Add vinegar to the skillet. Stir, scraping up brown bits, until vinegar has thickened. Pour in about 1/4 cup of the broth and continue to scrape up any browned bits. Transfer liquid to the slow-cooker.
Add remaining broth, onion, green beans, celeriac, carrots, tomato paste, diced tomatoes, garlic rosemary, thyme, salt (only if using low-salt broth), and pepper to the slow-cooker. Stir gently.
Cover the slow-cooker and cook on the low setting for 6 to 8 hours. Taste and adjust seasoning before serving. Garnish with reserved bacon bits before serving.
Serving Size: 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user REDHEADEDKAT.
Member Ratings For This Recipe
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BILLTHOMSON
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