Vegetable Beef Soup

5
Servings
45m
Prep Time
65m
Cook Time
1h 50m
Ready In


"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."

Original recipe yields 5 servings
OK

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 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 & Variations


No special items needed.

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