Vegetable-Beef Soup

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32 users rated this recipe an average rating of 3.5
Makes:
8 servings
Yields:
13 cups
Prep:
25 mins
Cook:
1 hr 25 mins
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Vegetable-Beef Soup

Ingredients
1 1/2
pounds boneless beef chuck roast, cubed, or beef stew meat
1
tablespoon cooking oil
4
14 ounce can beef broth
1
teaspoon dried oregano, crushed
1/2
teaspoon dried marjoram, crushed
1/4
teaspoon black pepper
2
bay leaves
2
cups chopped, peeled tomato (2 large) or one 14 12-ounce can diced tomatoes, undrained
1
10 ounce package frozen whole kernel corn
1 1/2
cups cubed, peeled potatoes (2 medium)
1
cup frozen cut green beans
1
cup sliced carrot (2 medium)
1
cup sliced celery (2 stalks)
1/2
cup chopped onion (1 medium)

Directions

  1. In a 6- to 8-quart Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven. Stir in beef broth, oregano, marjoram, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Discard bay leaves. If necessary, skim fat .
  2. Stir in tomato, corn, potato, green beans, carrot, celery, and onion. Return to boiling; reduce heat. Simmer, covered, about 25 minutes more or until vegetables are tender.
  3. Makes 8 servings (13 cups)

Nutrition Facts

(Vegetable-Beef Soup)
    Per serving:
  • 208 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 52 mg chol.,
  • 821 mg sodium,
  • 19 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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