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Vegetable-Beef Soup

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  • Makes: 8 servings
  • Yields: 13 cups
  • Prep: 25 mins
  • Cook: 1 hr 25 mins

Vegetable-Beef Soup

Ingredients

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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