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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)
- Servings Per Recipe 8,
- cal. (kcal) 208,
- Fat, total (g) 6,
- chol. (mg) 52,
- sat. fat (g) 1,
- carb. (g) 19,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 22,
- vit. A (IU) 2187,
- vit. C (mg) 15,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 821,
- Potassium (mg) 769,
- calcium (mg) 40,
- iron (mg) 3,
- Vegetables () 1,
- Starch () 1,
- Very Lean Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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