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Vegetable Beef Soup
By red and white kitchen on February 07, 2010
0 Reviews
- Prep Time: 30 mins
- Total Time: 1 hrs 30 mins
- Servings: 8
About This Recipe
"My moms recipe. Very good old fashioned soup. The stock is beef flovor, not tomato based."
Ingredients
- 1/2 lb pot roast or 1/2 lb steak
- 2 tablespoons butter
- 1 tablespoon barley
- 4 carrots
- 4 stalks celery
- 1 medium onion
- 1/4 head green cabbage
- 1/2 of a turnip
- 1 large tomato
- 6 potatoes
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon parsley flakes
- 1 (12 ounce) packages frozen peas
- 1 (12 ounce) packages frozen corn
- 1 tablespoon beef base or 4 beef bouillon cubes
Directions
- Cut beef into 1 inch pieces.
- Melt butter in a cast iron skillet over medium heat. Add beef, brown very well on all sides. Add 1 cup of water to skillet and stir to loosen the drippings in the skillet. Pour beef, water with drippings into large dutch oven .
- Add an additional 8 cups of water to dutch oven. Begin cooking over low heat.
- Add barley.
- Slice carrots and celery into 1/4 inch slices. Add to water.
- Dice in medium pieces onion, tomato and turnip and add.
- Coarsely chop cabbage and add.
- Peel and cut potatoes into 1 inch pieces and add.
- Add salt and pepper.
- Bring soup just to a boil, turn heat down to low and simmer 1 hour 10 minutes.
- Add parsley flakes frozen corn and peas simmer 20 minutes.
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Vegetable Beef Soup (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (376 g)
Servings Per Recipe: 8
- Amount Per Serving
- %
- Calories 328.2
- Calories from Fat 80
- 24%
- Amount Per Serving
- %
- Total Fat 8.9g
- 13%
- Saturated Fat 4.1g
- 20%
- Cholesterol 26.9mg
- 8%
- Sugars 7.8 g
- Sodium 730.7mg
- 30%
- Total Carbohydrate 51.6g
- 17%
- Dietary Fiber 9.0g
- 36%
- Sugars 7.8 g
- 31%
- Protein 13.4g
- 26%
Reviews
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