Vegetable Beef Soup Recipe
Servings: 10
Ingredients
- 2 beef soup bones
- 8 c. water
- 1 1/2 pound beef for stewing (cut into 1" cubes)
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 4 med. potatoes, cubed
- 4 med. carrots, cubed
- 2 med. onions, minced
- 2 (8 ounce.) cans tomato sauce
- 1 sm. warm red pepper
- 1/2 sm. cabbage, minced
- 1 (17 ounce.) can whole kernel corn, liquid removed
- 1 (15 ounce.) can English peas, liquid removed
Directions
- Combine soup bones and water in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer 1 hour. Add in beef cubes, salt and pepper; cover and simmer 1 hour. Add in cubed potatoes and next 5 ingredients; cover and simmer 40 min. Add in corn and peas; simmer uncovered, 30 min. Yield about 4 1/2 qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 506g | |
| Recipe makes 10 servings | |
| Calories 272 | |
| Calories from Fat 97 | 36% |
| Total Fat 10.83g | 14% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 794mg | 33% |
| Potassium 881mg | 25% |
| Total Carbs 29.09g | 8% |
| Dietary Fiber 6.1g | 20% |
| Sugars 7.89g | 5% |
| Protein 16.16g | 26% |
