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Yield: 13 cups (3L)
Servings: 8
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Related recipes: Beef, Cabbage, Carrots, Celery, Dairy-Free, Easy, Egg-Free, Fall, Low-Fat, Onions, Soups, Tomatoes, Winter
An old-fashioned, hearty soup that’s easy to prepare. Any
leftover vegetable can be added and any lean cut of beef works in this recipe. Serve with
crusty, whole grain bread.
Ingredients
1 pound (454g) beef stew meat, cut into 1-inch cubes
1 Tbsp (15mL) oil
1 cup (180g) onion, chopped
5 cups (1 1/4L) water
2 Tbsp (40g) beef bouillon granules
28 ounces (795g) canned tomatoes, chopped (one 28-ounce can)
1 1/2 cups (225g) carrots (2 carrots), sliced
1 cup (150g) celery, chopped
3 cups (340g) cabbage, shredded
2 cups (300g) frozen mixed vegetables
Directions
In a large stock pot or Dutch oven, heat oil and brown meat. (This
browning process produces a rich broth, so don’t hurry.) Add onions to pot and cook
until soft.
Stir in water and bouillon and bring to a boil.
Add tomatoes, carrots, celery, and cabbage, and simmer covered for
30–60 minutes, stirring occasionally.
Add frozen vegetables and simmer for another 30 minutes.
Nutrition Facts
Calories: 191
Total Fat: 7g
% Calories from fat: 33%
Protein: 16g
Carbohydrate: 17g
Cholesterol: 31mg
Sodium: 489mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
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Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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