Rating: 3.5 stars
35 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 7
  • 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.

Source: Better Homes and Gardens

Gallery

Recipe Summary

cook:
1 hr 25 mins
total:
1 hr 50 mins
prep:
25 mins
Servings:
8
Yield:
13 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 .

    Advertisement
  • 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

208 calories; fat 6g; cholesterol 52mg; saturated fat 1g; carbohydrates 19g; mono fat 2g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 22g; vitamin a 2186.6IU; vitamin c 14.8mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 4.3mg; vitamin b6 0.4mg; folate 36.3mcg; vitamin b12 2.3mcg; sodium 821mg; potassium 769mg; calcium 40.4mg; iron 3.4mg.
Advertisement