Vegetable Beef Soup Recipe
Servings: 20
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Ingredients
- 1 lb beef, cooked, diced
- 3 oz vegetable oil
- 1 cup onions, Spanish, peel, dice small
- 1 cup celery, dice small
- 1 cup turnips, wash, peel, dice small
- 1 cup cauliflower, wash, core, separate
- 1 cup broccoli, wash, cut into flowerets
- 1 cup potatoes, cooked, dice small
- 1 cup tomatoes, whole, peeled, chop
- 1 cup greep peas, frozen
- 1 1/2 gal beef stock, heat
- 1 tsp paprika, Spanish
- 1 cup zucchini, wash, dice small
- salt and pepper as needed
Directions
- In a steam kettle, heat the oil, saute all vegetable except zucchini, potatoes, and green peas.
- Add paprika to the sauteed vegetables and cook for an additional 5 minutes.
- Add beef stock, bring to a first boil, reduce to a simmer, and skim as needed.
- Simmer for 1/2 hour, then add potatoes. Continue to simmer for another 30 minutes.
- Add diced zucchini and green peas, and simmer an additional 5 minutes.
- Adjust the seasonings and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 20 servings | |
| Calories 118 | |
| Calories from Fat 75 | 64% |
| Total Fat 8.38g | 10% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.11g | |
| Cholesterol 13mg | 4% |
| Sodium 961mg | 40% |
| Potassium 321mg | 9% |
| Total Carbs 3.05g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.02g | 1% |
| Protein 7.55g | 12% |
