Muriel Humphrey's Beef Soup
Created by dienia b on February 8, 2017
- Servings: 6
- Prep Time: 9m
- Cook Time: 3h
- Recipe #25600
Ingredients
- 1 1/2 pounds stewing beef (more if you prefer)
- 1 teaspoon salt
- 1/2 teaspoon black pepper, maybe less
- 2 bay leaves
- 3/4 pound carrots, sliced (4 carrots)
- 1/2 cup chopped yellow onion
- 1 cup celery, chopped
- 1 cup shredded cabbage
- 1 can (15 ounce) tomatoes (Italian style tomatoes)
- 1 tablespoon Worcestershire sauce
- 1 cube (12 grams) beef bouillon
- Oregano, 1 pinch
How to Make
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Step 1: In a heavy 3 quart kettle, cover the meat with water.
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Step 2: Add salt, pepper, and bay leaves. Bring to the bubbly stage, then turn to low while adding the first four vegetables.
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Step 3: Simmer at least 2 and 1/2 hours or until the meat is very tender.
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Step 4: Remove the bay leaves.
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Step 5: Cut the meat into bite-sized pieces.
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Step 6: Add tomatoes and the rest of the ingredients.
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Step 7: Simmer another 1/2 hour longer, then serve.
Nutritional Facts
- Serving Size: 1 (287.1 g)
- Calories 368.9
- Total Fat - 27.5 g
- Saturated Fat - 13.7 g
- Cholesterol - 241.2 mg
- Sodium - 548.5 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 3.3 g
- Sugars - 5.7 g
- Protein - 19 g
- Calcium - 611.6 mg
- Iron - 7.6 mg
- Vitamin C - 20.3 mg
- Thiamin - 0.2 mg