Vegetable And Beef Soup Recipe
Servings: 4
Ingredients
- 2 to 3 lbs. stew meat
- 10 c. water
- 2 stalks celery
- 1 onion, quartered
- 3 soup bones
- 3 (16 ounce.) cans tomatoes, cut up
- 3 lg. onions, minced
- 6 stalks celery, minced
- 6 carrots, sliced
- Salt and pepper to taste
Directions
- Cut stew meat into bite-sized pcs and brown slightly in bottom of large soup pot. Add in water, 2 stalks of celery, quartered onion and soup bones and simmer for about an hour, or possibly till meat is tender.
- Remove celery and add in tomatoes, minced onions, celery and carrots. Cook another hour, then salt and pepper to taste.
- Makes about 5 qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1202g | |
| Recipe makes 4 servings | |
| Calories 373 | |
| Calories from Fat 93 | 25% |
| Total Fat 10.34g | 13% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 578mg | 24% |
| Potassium 1031mg | 29% |
| Total Carbs 49.72g | 13% |
| Dietary Fiber 8.0g | 27% |
| Sugars 12.6g | 8% |
| Protein 22.31g | 36% |
