Vegetable Beef Soup
Recipe: #34614
March 30, 2020
Categories: Stewing Beef, Onions, Gluten-Free, No Eggs, Non-Dairy, Kosher Dairy, more
"This versatile soup is a modified version of a recipe that appeared in Consumer Reports. I have usually substituted 4½ ounces (1½ cups) of sliced or cut-up mushrooms for the peas and potatoes."
Ingredients
Nutritional
- Serving Size: 1 (469.8 g)
- Calories 269.5
- Total Fat - 17.2 g
- Saturated Fat - 6.5 g
- Cholesterol - 110.4 mg
- Sodium - 614.2 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 3.8 g
- Sugars - 3.8 g
- Protein - 14.3 g
- Calcium - 277.5 mg
- Iron - 3.9 mg
- Vitamin C - 13.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat 3 teaspoons of the oil in a 6-quart pot.
Step 2
Brown meat in the oil, then add the chopped yellow onion and sauté lightly.
Step 3
Add seasonings, stir, then add water and heat to boiling.
Step 4
Cover pot and simmer about 1 hour or till meat is fork-tender.
Step 5
In a skillet sauté the potatoes (or mushrooms), carrots, and radishes in the remaining oil (2 teaspoons) until potatoes are translucent.
Step 6
Stir in the green beans, celery, mushrooms, peas.
Step 7
Add the stir-fried vegetables to the beef-water mixture in pot.
Step 8
Add scallions.
Step 9
Then heat to boil. Cover pot and simmer (briefly) until vegetables are tender.
Step 10
Remove the bayleaf, peppercorns, and allspice before serving.
Tips
No special items needed.