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    You are in: Home / Recipes / Appalachian Vegetable-Beef Soup Recipe
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    Appalachian Vegetable-Beef Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Bone Man's Note:

    I make this great soup once in awhile when I "realize" that I have the ingredients (some of which are "leftovers") on hand. It's hearty, healthy, and won't leave you hungry an hour later, which is a common complaint with vegetable soups. This recipe screams out for substitutions, depending upon what you have in your vegetable bin. In additon to the ingredients I have listed, consider also green beans (fresh, canned, or cooked), Brussels sprouts, asparagus, lima beans (frozen or canned), or lentils. If you have no leftover grilled steak, use crumbled leftover hamburgers (or, raw hamburger). The soup is not too tomatoey like some veggie soups. I think that you'll love this soup! pat, the old bone man. *.*

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    Units: US | Metric


    1. 1
      Trim up your leftover steak, hamburger, beef roast or other lean beef and chop it into bite-sized pieces.
    2. 2
      In a large cooking pot, over medium-high heat, pour in the chicken broth and add all other ingredients, except for the canned potatoes.
    3. 3
      NOTE: I make my chicken broth while making up boiled chicken for my chicken pot pies, Easy Chicken Pot Pie / Pies. To the 1 gallon of water, (or canned chicken stock), I add 3-4 chicken bouillon cubes, 2 chopped celery ribs, 1 chopped onion and, 5-6 chopped carrots. I strain the stock and either refrigerate it or freeze it until I need it. You can de-fat the stock after it is cold.
    4. 4
      Heat the soup at a low boil (reduce to LOW heat after it comes to a boil), covered, for 1 hour. Drain the potatoes, cut into chunks, and add them into the soup. Continue at a low boil, covered, for 30 more minutes and serve with oyster crackers.
    5. 5
      If you make your own chicken broth per the above instructions, you probably won't need more salt because the bouillon has a lot of salt in it (unless you use Herb-ox granulated). Don't be afraid to add the bouillon to canned chicken stock -- it just makes it heartier!

    Ratings & Reviews:


    Nutritional Facts for Appalachian Vegetable-Beef Soup

    Serving Size: 1 (625 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 297.6
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 1.6 g
    Cholesterol 31.5 mg
    Sodium 843.6 mg
    Total Carbohydrate 41.4 g
    Dietary Fiber 6.3 g
    Sugars 13.8 g
    Protein 21.9 g

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