Elvis Presley's Vegetable Soup
Recipe: #22142
December 15, 2015
Categories: Stewing Beef, Southern, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free, Fresh Tomatoes, Kosher Meat, Beef Dinner, more
"He liked to eat this with cornbread he used alot of salt and pepper start low and add to your taste, ya know what I mean?"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (357.3 g)
- Calories 451
- Total Fat - 29.3 g
- Saturated Fat - 12.2 g
- Cholesterol - 189.7 mg
- Sodium - 813.1 mg
- Total Carbohydrate - 28.9 g
- Dietary Fiber - 2.4 g
- Sugars - 13.1 g
- Protein - 17.7 g
- Calcium - 409.9 mg
- Iron - 5.4 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil. Add in ground beef, then cook until browned.
Step 2
Add onion, green pepper and celery; brown lightly, then add garlic.
Step 3
Add tomato and water; cover simmer for 90 minutes
Step 4
Add mixed veggies; cook 30 minutes.
Step 5
Add potatoes, corn, okra, ketchup and seasoning; cook 30 more minutes until potatoes are soft.
Tips
No special items needed.
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