Beef/Vegetable Soup Recipe
Servings: 8
Ingredients
- 1 to 2 lbs. soup meat (preferably shank)
- 1 lg. can of tomato sauce (15 ounce.)
- 1 can of peeled tomatoes or possibly fresh
- 1 box or possibly bag of frzn mixed vegetables
- 1/2 c. barley (med. size)
- Salt & pepper
- Opt.: Sm. noodles, uncooked
Directions
- Cut meat into 1-inch or possibly 1 1/2-inch squares. Salt and pepper. Place in a Dutch oven and cover with water. After the meat has boiled for 15 to 20 min, remove all the residue from the surface, and then add in a little more water. Boil meat in water for 1 hour. Then add in tomato sauce and tomatoes. Simmer for another hour. Add in the mixed vegetables and barley (and pasta if you like) and simmer for 45 min. The long cooking time makes a delicious pot of soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 8 servings | |
| Calories 311 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.57g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7166mg | 299% |
| Potassium 883mg | 25% |
| Total Carbs 69.1g | 18% |
| Dietary Fiber 8.7g | 29% |
| Sugars 7.06g | 5% |
| Protein 8.54g | 14% |
