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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,
- Calories 208,
- Protein (gm) 22,
- Carbohydrate (gm) 19,
- Fat, total (gm) 6,
- Cholesterol (mg) 52,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 5,
- Vitamin A (IU) 2187,
- Vitamin 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 (DV %) 40,
- Iron (DV %) 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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