Hearty Beef And Vegetable Soup Recipe

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0 votes | 949 views
Servings: 4

Ingredients

Cost per serving $2.20 view details
  • 2 pound shin of beef
  • Lg. marrowbone
  • 1 tbsp. salt
  • 4 c. (1 lb.) thinly sliced cabbage
  • 1 1/2 c. minced onion
  • 6 carrots, pared and cut in 3 inch pcs
  • 3/4 c. minced celery
  • 1/4 c. minced green pepper
  • 1 (1 pound 12 ounce.) can tomatoes, undrained
  • 1/2 (10 ounce.) pkg. frzn lima beans
  • 1/2 (9 ounce.) pkg. frzn cut green beans
  • 1/2 (10 ounce.) pkg. frzn peas
  • 1 (12 ounce.) can whole kernel corn, liquid removed
  • 1 pared potato, cubed (1 c.)
  • 2 tbsp. minced parsley
  • 1 (6 ounce.) can tomato paste
  • 1/2 teaspoon grnd cloves
  • 1 teaspoon sugar
  • 2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. 1. Day before serving: place beef, marrowbon, 1 Tbsp. salt and 4 qts water in very large kettle. Cover and bring to boiling; skim surface.
  2. 2. Add in cabbage, onions, carrots, celery, green peppers and tomatoes.
  3. 3. Bring to boiling, then simmer covered for 30 min.
  4. 4. Add in remaining ingredients and simmer, covered, 3 1/2 hrs.
  5. 5. Remove meat and bone. Throw away bone.
  6. 6. Let meat cold. Cut into cubes and add in to soup. Chill overnight.
  7. 7. Next day: remove all fat from surface and throw away. Before serving, slowly heat soup to boiling. (Store leftover soup, covered, in refrigerator.) Makes 6 1/2 qts.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 480g
Recipe makes 4 servings
Calories 374  
Calories from Fat 13 3%
Total Fat 1.53g 2%
Saturated Fat 0.3g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3383mg 141%
Potassium 2046mg 58%
Total Carbs 78.21g 21%
Dietary Fiber 20.9g 70%
Sugars 22.16g 15%
Protein 18.23g 29%
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