Cheryl's Homestyle Vegetable Beef Soup Recipe
Servings: 4
Ingredients
- 1 bone roast, cut into bite size chunks
- 1 med. onion, cut into bite size chunks
- 3 stalks celery, cut into bite size chunks
- 5 carrots, cut into bite size chunks
- 3 squash, cut into bite size chunks
- 2 lg. potatoes, cut into bite size pcs
- 1/2 cabbage, cut into bite size pcs
- 1 can whole tomatoes
- 3 beef bouillon cubes
- 1 clove garlic, minced
- 1 bay leaf
- 2 tbsp. parsley
- 1/8 teaspoon thyme
Directions
- Chop all veggies in bite size pcs. Brown roast bones in large kettle, then take out and brown beef in drippings. Add in 5 c. water, onions, celery, carrots, potatoes, can of tomatoes, bouillon cubes and all spices. Simmer 2 hrs (covered). When meat tastes tender, add in cabbage and squash and finish cooking. Do not forget to take out bones and bay leaf before serving. Serve with warm fresh bread!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 724g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 16 | 7% |
| Total Fat 1.82g | 2% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 758mg | 32% |
| Potassium 1630mg | 47% |
| Total Carbs 46.8g | 12% |
| Dietary Fiber 10.4g | 35% |
| Sugars 12.96g | 9% |
| Protein 10.64g | 17% |
