Vegetable-Beef Soup
Serve this hearty yet healthy Vegetable-Beef Soup with a slice of corn bread or a piece of baguette to soak up every last drop of the delicious classic vegetable soup broth.
Ingredients
Directions
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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 .
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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.
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Makes 8 servings (13 cups)
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Nutrition Facts
Per Serving:
208 calories,
(1 g saturated fat,
1 g polyunsaturated fat,
2 g monounsaturated fat),
52 mg cholesterol,
821 mg sodium,
19 g carbohydrates,
3 g fiber,
5 g sugar,
22 g protein.
