• 35 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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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)

Nutrition Facts

208 calories; 6 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 52 mg cholesterol; 821 mg sodium. 769 mg potassium; 19 g carbohydrates; 3 g fiber; 5 g sugar; 22 g protein; 2187 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 2 mcg vitamin b12; 40 mg calcium; 3 mg iron;

Reviews

35 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 7
  • 1 star values: 3