Related recipes: Beef, Beef Brisket, Beef Round Roast, Cabbage, Carrots, Celery, Dairy-Free, Easy, Egg-Free, Fall, Low-Fat, Onions, Soups, Soups/Salads, 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.
Preparation facts
Servings: 8
Yield: 13 cups (3L)
Ingredients
1 lb (454g) beef stew meat, cut into 1-inch cubes
1 Tbs (15mL) oil
1 cup (180g) onion, chopped
5 cups (1 1/4L) water
2 Tbs (40g) beef bouillon granules
28 oz (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
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
