Pope's Cafeterias Beef Vegetable Soup 1983
Created by dienia b on June 2, 2025
- Servings: 6
- Prep Time: 9m
- Cook Time: 4h
- Recipe #44687
Ingredients
- 6 cups water
- 4 teaspoons beef bouillon
- 4 ounces stew meat, cut in 1/4 in cubes
- 1 cup onions, diced
- 1/8 cup fresh parsley, minced
- 1 cup tomato puree
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup green pepper, diced
- 15 ounces diced potatoes, undrained (1 can)
- 15 ounces green beans, undrained (1 can)
- 1 cup peas and carrots, frozen
How to Make
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Step 1: Combine beef bouillon with water in soup pot, stir until dissolved.
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Step 2: Begin cooking slowly.
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Step 3: Add chopped onions, cubed beef and parsley to cooking broth.
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Step 4: Continue cooking for about 2 hours.
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Step 5: Adding water as needed.
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Step 6: Add tomato puree, seasonings, carrots and peas, green pepper, potatoes, green beans .
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Step 7: Continue cooking until vegetables are tender, about 30 minutes.
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Step 8: Add water, if necessary, to obtain proper consistency.
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Step 9: Simmer for additional 1/2 hour to blend flavors.
Nutritional Facts
- Serving Size: 1 (466.5 g)
- Calories 161.4
- Total Fat - 6.3 g
- Saturated Fat - 2.3 g
- Cholesterol - 14.8 mg
- Sodium - 380.1 mg
- Total Carbohydrate - 21.6 g
- Dietary Fiber - 4.7 g
- Sugars - 6 g
- Protein - 5.9 g
- Calcium - 61.2 mg
- Iron - 2 mg
- Vitamin C - 26.2 mg
- Thiamin - 0.1 mg