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Beef and Vegetable Soup Recipe

  • 4servings
  • 100minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pound chuck roast , cut into small pieces

  2. 1 onion , diced

  3. 3 carrots , peeled, halved and sliced

  4. 2 stalks celery , diced (use some of the leaves)

  5. 1/2 cup diced tomatoes (canned is fine)

  6. 1 quart low- salt beef broth

  7. 2 cups water

  8. Pinch dried thyme

  9. Pinch dried oregano

  10. 1 large potato , peeled and diced

  11. 1 cup frozen peas

  12. salt and pepper , to taste

  13. Chopped fresh parsley ,

Instructions Jump to Ingredients ↑

  1. In a large stockpot or Dutch oven, combine the meat, onion, celery, tomato, beef stock, water, thyme and oregano; bring to a boil; reduce to a simmer, then simmer 1 1/2 hours or until the meat is very tender. Add the potatoes and peas; continue to simmer for 10 - 15 minutes or until the potato is tender. Taste and adjust seasonings. Ladle soup into warmed bowls and top with chopped parsley, if desired.

  2. Per Serving: 475 Calories; 19g Fat (7g Sat, 8g Mono, 1g Poly); 36g Protein; 40g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 450mg Sodium.

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