Mediterranean Beef Soup
Recipe: #31977
May 13, 2019
Categories: Beans, Chickpeas/Garbanzo, Stewing Beef, Potatoes, Potluck, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, Kosher Meat, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (733.8 g)
- Calories 357.4
- Total Fat - 19.1 g
- Saturated Fat - 8 g
- Cholesterol - 130.6 mg
- Sodium - 222.8 mg
- Total Carbohydrate - 34.6 g
- Dietary Fiber - 8.4 g
- Sugars - 13.3 g
- Protein - 15 g
- Calcium - 409.4 mg
- Iron - 5.8 mg
- Vitamin C - 55.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Toss beef with half the seasoning in a medium bowl and season with pepper.
Step 2
Heat half the oil in a large stockpot over a high heat and add beef and cook, turning occasionally, for 5 minutes, or until browned and then remove.
Step 3
Add remaining oil to same pot with onion, garlic, carrots, celery and remaining seasoning and cook, stirring, over a medium heat for about 5 minutes, or until soft and then return beef to pot with tomatoes, stock cubes, water and potatoes.
Step 4
Bring to boil and then simmer, covered, for 50 minutes, or until beef is tender and then add chickpeas and simmer, covered, for 13 minutes and now add zucchini and simmer for 2 minutes and season the taste..
Tips
No special items needed.
0 Reviews
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