Beef and Garden Vegetable Soup

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Makes: 6 to 8 servings
Prep: 30 mins Cook: 8 hrs to 10 hrs
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Beef and Garden Vegetable Soup
Ingredients
  • 2 - 2 1/2
    pounds meaty beef shank crosscuts
  • 2
    medium carrots, bias-sliced
  • 2
    medium stalks celery, sliced
  • 1
    large potato, peeled and cubed
  • 1
    cup coarsely chopped cabbage
  • 1/3
    cup coarsely chopped onion (1 small)
  • 3
    cups water
  • 2
    cups tomato juice
  • 2
    tablespoons instant beef bouillon granules
  • 1
    tablespoon Worcestershire sauce
  • 1
    teaspoon chili powder
  • 2
    bay leaves
Directions

1. Cut meat into 1-inch cubes, reserving bones and trimming off fat.

2. In a 3-1/2- to 6-quart slow cooker place the carrots, celery, potato, cabbage, onion, beef, and beef bones. Add the remaining ingredients.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bones and bay leaves. Skim off fat. Makes 6 to 8 servings.

Nutrition Facts (Beef and Garden Vegetable Soup)
  • Servings Per Recipe 6,
  • Calories 305,
  • Protein (gm) 33,
  • Carbohydrate (gm) 14,
  • Fat, total (gm) 13,
  • Cholesterol (mg) 64,
  • Saturated fat (gm) 4,
  • Monosaturated fat (gm) 6,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 2,
  • Sugar, total (gm) 5,
  • Vitamin A (IU) 5588,
  • Vitamin C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 40,
  • Cobalamin (Vit. B12) (µg) 4,
  • Sodium (mg) 1463,
  • Potassium (mg) 1064,
  • Calcium (DV %) 61,
  • Iron (DV %) 5,
  • Percent Daily Values are based on a 2,000 calorie diet
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