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.
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Vegetable-Beef Soup
Directions
- 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 .
- 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.
- Makes 8 servings (13 cups)
Nutrition Facts (Vegetable-Beef Soup)
- Per serving:
- 208 kcal ,
- 6 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 52 mg chol. ,
- 821 mg sodium ,
- 19 g carb. ,
- 3 g fiber ,
- 5 g sugar ,
- 22 g pro.