Saturday, September 1, 2007

Vegetable Beef Soup Recipe

Vegetable Beef Soup Vegetable Beef Soup


1 pound (454g) beef stew meat, cut into 1-inch cubes
1 Tbsp (15mL) oil
1 cup (180g) onion, chopped
5 cups (1 1/4L) water
2 Tbsp (40g) beef bouillon granules
28 ounces (795g) canned tomatoes, chopped (one 28-ounce can)
1 1/2 cups (225g) carrots (2 carrots), sliced
1 cup (150g) celery, chopped
3 cups (340g) cabbage, shredded
2 cups (300g) frozen mixed vegetables


In a large stock pot or Dutch oven, heat oil and brown meat. (This browning process produces a rich broth, so don’t hurry.) Add onions to pot and cook until soft.

Stir in water and bouillon and bring to a boil.

Add tomatoes, carrots, celery, and cabbage, and simmer covered for 30–60 minutes, stirring occasionally.

Add frozen vegetables and simmer for another 30 minutes.

Nutrition Facts

Calories : 191
Total Fat : 7g
% Calories from fat : 33%
Protein : 16g
Carbohydrate : 17g
Cholesterol : 31mg
Sodium : 489mg

Vegetable Beef Soup Recipe by evitamins


Healthy Food Recipes   © 2008. Template Recipes by Emporium Digital