Pope's Cafeterias Beef Vegetable Soup 1983
Recipe: #44687
June 02, 2025
Categories: Stewing Beef, Peas, Potatoes, Copycat or Clone Recipes, more
"From Pope's Cafeterias in St. Louis, 1983. They used fresh beans, carrots and potatoes. I'm using canned and frozen."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (466.5 g)
- Calories 161.4
- Total Fat - 6.3 g
- Saturated Fat - 2.3 g
- Cholesterol - 14.8 mg
- Sodium - 380.1 mg
- Total Carbohydrate - 21.6 g
- Dietary Fiber - 4.7 g
- Sugars - 6 g
- Protein - 5.9 g
- Calcium - 61.2 mg
- Iron - 2 mg
- Vitamin C - 26.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine beef bouillon with water in soup pot, stir until dissolved.
Step 2
Begin cooking slowly.
Step 3
Add chopped onions, cubed beef and parsley to cooking broth.
Step 4
Continue cooking for about 2 hours.
Step 5
Adding water as needed.
Step 6
Add tomato puree, seasonings, carrots and peas, green pepper, potatoes, green beans .
Step 7
Continue cooking until vegetables are tender, about 30 minutes.
Step 8
Add water, if necessary, to obtain proper consistency.
Step 9
Simmer for additional 1/2 hour to blend flavors.
Tips
No special items needed.
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