This warming soup leans on green beans, potatoes, and chunks of beef for the base, with flavor boosters of turmeric and lime juice.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary test

prep:
30 mins
cook:
1 hr 5 mins
total:
1 hr 35 mins
Servings:
6
Yield:
10 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle meat with salt and pepper. In a 5- to 6-qt. Dutch oven heat 2 Tbsp. of the oil over medium-high. Add meat, half at a time, and cook 2 to 3 minutes or until browned. Remove meat.

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  • Add remaining 1 Tbsp. oil to Dutch oven; heat over medium-high. Add onion; cook 4 minutes, stirring occasionally. Add carrots; cook and stir 4 minutes. Stir in tomato paste, 1 tsp. salt, turmeric, and 1/2 tsp. pepper. Return meat; stir in the water.

  • Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Stir in potatoes and green beans. Simmer, covered, 20 minutes more or until meat and potatoes are tender. Stir in lime juice; heat through. Season to taste with additional salt and pepper.

Nutrition Facts

287 calories; fat 12g; cholesterol 73mg; saturated fat 3g; carbohydrates 19g; mono fat 4g; poly fat 5g; insoluble fiber 3g; sugars 4g; protein 27g; vitamin a 3731.7IU; vitamin c 12.8mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 7mg; vitamin b6 0.9mg; folate 28.3mcg; vitamin b12 2.6mcg; sodium 644mg; potassium 840mg; calcium 56mg; iron 3.5mg.
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