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hearty vegetable beef soup

  • 8servings

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 1/2 pound(s) chuck roast

  2. 2 1/2 cup(s) water

  3. 2 teaspoon(s) salt

  4. 1 teaspoon(s) lemon juice

  5. 1/2 teaspoon(s) dried basil leaves

  6. 1/4 teaspoon(s) pepper

  7. 2 cube(s) beef bouillon

  8. 1 bay leaf

  9. 1/2 cup(s) chopped onion

  10. 1 can(s) stewed tomatoes ,

  11. 16 ounces

  12. 2 cup(s) 1/2 inch sliced celery stalks with leaves

  13. 1 1/2 cup(s) sliced carrots

  14. 1 cup(s) cauliflowerets

  15. 1/2 cup(s) sliced mushrooms , or use

  16. 1 two ounce can mushroom stems and pieces with liquid

  17. 4 medium potatoes , cut lenghtwise into 1/4 inch strips

  18. 2 ounce(s) fresh spinach , cut up

Instructions Jump to Ingredients ↑

  1. Trim excess fat from beef. cut beef into 1 1/2 inch pieces. Brown in Dutch oven: drain. Stir in water, salt, lemon juice, basil, pepper, bouillon cubes, bay leaf and onion. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.

  2. Stir in tomatoes, celery,carrots,cauliflower and mushrooms. Heat to boiling; reduce heat. Cover and simmer until beef is tender,about 40 minutes. Stir in potatoes. Cover and simmer until potatoes are tender, about 15 minutes. Sprinkle soup with spinach. Cover and simmer 5 minutes. Remove bay leaf.

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