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

    Dilled Vegetable-Beef Soup. Photo by Julie B's Hive

    1/1 Photo of Dilled Vegetable-Beef Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Julie B's Hive's Note:

    A real comfort food. I can't always find beef knuckle and sometimes have to use a small chuck. I've also thrown in a bag of pre-washed baby spinach and have used canned green beans with good results.

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    Units: US | Metric


    1. 1
      Brown beef knuckle slices in heated butter in a large 5-6 quart kettle. Stir in onions and cook until limp. Add mushrooms, carrots, celery, garlic, parsley, salt, herbs, pepper, tomatoes (broken up) with their liquid, and water. Bring to boiling. Cover. Reduce heat and simmer until meat is very tender; about 3 hours.
    2. 2
      Remove meat and bones with a slotted spoon. Discard bones and fat. Return meat to soup.
    3. 3
      Add potato to soup. Bring to a gentle boil. Cook, uncovered, until potato is tender, about 15 minutes. Add beans and cook until just tender, about 15 minutes. Add beans and cook until just tender, 10-12 minutes. Stir in spinach and cook 3 minutes. Salt to taste.
    4. 4
      Serve soup sprinkled with cheese or croutons. Add a nice glass of red wine if you've a mind to.

    Ratings & Reviews:


    Nutritional Facts for Dilled Vegetable-Beef Soup

    Serving Size: 1 (868 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 440.3
    Calories from Fat 135
    Total Fat 15.0 g
    Saturated Fat 6.5 g
    Cholesterol 148.5 mg
    Sodium 1393.9 mg
    Total Carbohydrate 23.2 g
    Dietary Fiber 5.7 g
    Sugars 7.5 g
    Protein 53.2 g

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