Vegetable Beef Soup
March 30, 2020
"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."
- 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
Heat 3 teaspoons of the oil in a 6-quart pot.
Brown meat in the oil, then add the chopped yellow onion and sauté lightly.
Add seasonings, stir, then add water and heat to boiling.
Cover pot and simmer about 1 hour or till meat is fork-tender.
In a skillet sauté the potatoes (or mushrooms), carrots, and radishes in the remaining oil (2 teaspoons) until potatoes are translucent.
Stir in the green beans, celery, mushrooms, peas.
Add the stir-fried vegetables to the beef-water mixture in pot.
Then heat to boil. Cover pot and simmer (briefly) until vegetables are tender.
Remove the bayleaf, peppercorns, and allspice before serving.
Tips & Variations
No special items needed.