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

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    kittyjuett's Note:

    This is a hearty soup that I love to serve with a great crusty bread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the first nine ingredients in a large soup kettle.
    2. 2
      Cover and simmer for two hours.
    3. 3
      Strain broth and skim off excess fat.*
    4. 4
      Cut meat from bones into large cubes. Discard bones, return meat to broth.
    5. 5
      Add celery, carrots and potatoes; cover and simmer for 30-40 minutes.
    6. 6
      Add fresh or frozen corn and peas, cook an additional 5-10 minutes.
    7. 7
      *I cool the strained broth, covered in the kettle, till the fat solidifies; then scoop it off the top! Often, I will do this much of the soup a day in advance, then finish it with the vegetables the following day.

    Ratings & Reviews:

    • on April 04, 2011

      55

      Made half the recipe as posted. Loved it! Made a day ahead to get rid of extra fat. It smelled so good it was hard to wait for it to cool without having some. LOL! Thanks for sharing kitty. Made for PAC Spring 2011 ~ORPHANAGE~

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetable Beef Soup

    Serving Size: 1 (564 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 314.9
     
    Calories from Fat 67
    21%
    Total Fat 7.5 g
    11%
    Saturated Fat 2.6 g
    13%
    Cholesterol 80.5 mg
    26%
    Sodium 1496.6 mg
    62%
    Total Carbohydrate 21.9 g
    7%
    Dietary Fiber 3.8 g
    15%
    Sugars 10.1 g
    40%
    Protein 40.8 g
    81%

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