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

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Ingredients

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 .

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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

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.


Reviews

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