Mediterranean Beef Soup
Created by ImPat on May 13, 2019
- Servings: 4
- Prep Time: 15m
- Cook Time: 75m
- Recipe #31977
Ingredients
- 250 grams stewing beef (stewing steak, cut into 2½cm pieces, chuck steak was specified)
- 1 tablespoon Tuscan seasoning
- Pepper, to taste
- 1 tablespoon oil (vegetable oil)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and cut into 2 cm pieces
- 3 stalks celery, cut into 2 cm pieces
- 800 gram chopped tomatoes (canned or 2 x 400 gram cans)
- 8 gram beef stock cube (crumbled 2 x 4 gram cubes specified)
- 3 cups water (750 ml)
- 300 grams potatoes (2 medium potatoes, peeled, cut into 2½cm pieces)
- 125 grams garbanzo beans (canned drained)
- 1 medium zucchini, finely chopped
How to Make
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Step 1: Toss beef with half the seasoning in a medium bowl and season with pepper.
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Step 2: Heat half the oil in a large stockpot over a high heat and add beef and cook, turning occasionally, for 5 minutes, or until browned and then remove.
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Step 3: Add remaining oil to same pot with onion, garlic, carrots, celery and remaining seasoning and cook, stirring, over a medium heat for about 5 minutes, or until soft and then return beef to pot with tomatoes, stock cubes, water and potatoes.
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Step 4: Bring to boil and then simmer, covered, for 50 minutes, or until beef is tender and then add chickpeas and simmer, covered, for 13 minutes and now add zucchini and simmer for 2 minutes and season the taste..
Nutritional Facts
- Serving Size: 1 (733.8 g)
- Calories 357.4
- Total Fat - 19.1 g
- Saturated Fat - 8 g
- Cholesterol - 130.6 mg
- Sodium - 222.8 mg
- Total Carbohydrate - 34.6 g
- Dietary Fiber - 8.4 g
- Sugars - 13.3 g
- Protein - 15 g
- Calcium - 409.4 mg
- Iron - 5.8 mg
- Vitamin C - 55.2 mg
- Thiamin - 0.3 mg