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    You are in: Home / Recipes / Variable Beef Vegetable Soup/Stew Recipe
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    Variable Beef Vegetable Soup/Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Treewoman's Note:

    The beauty of this recipe is that you can add or subtract ingredients, depending on your vegetable preferences, or whatever you have on hand. Once you have built the basic stock with the beef, celery, onion, tomatoes and soup base, you can adjust to your preferences. Feel free to add whatever you think might work. It's a hearty soup that makes a great main dish on a cold night, especially nice when served with a side salad and hot crusty bread. Best made a day ahead for best flavor.

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    Serves: 8


    cup, ap ...

    Units: US | Metric


    1. 1
      In large kettle, (medium stock pot) about half full of water, add beef, celery, onion, tomatoes (with juice) and beef soup base. Bring to a slow boil. Add potatoes (peeled and cut into chunks), carrots, a dash of Worcestershire, a dash of celery salt, and any other flavoring you like.
    2. 2
      Simmer, covered, until vegetables are tender. Add enough water to bring up near top of kettle.
    3. 3
      Add other vegetables; bring to a boil, then simmer for a couple hours with lid off and stirring occasionally. (1 cup of corn is a nice addition to this.) Soup thickens as it cooks down, and even thicker the next day after refrigeration.
    4. 4
      Salt maybe be added as needed. Recommend making a day ahead as flavor is best if allowed to sit in refrigerator overnight and reheated the next day, either on stove or in crock pot.

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    Nutritional Facts for Variable Beef Vegetable Soup/Stew

    Serving Size: 1 (373 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 232.2
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.6 g
    Cholesterol 18.1 mg
    Sodium 183.2 mg
    Total Carbohydrate 43.2 g
    Dietary Fiber 7.4 g
    Sugars 5.8 g
    Protein 12.4 g

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