Related recipes: Beef, Beef
Brisket, Beef Round Roast, Cabbage,
Carrots, Celery, Dairy-Free, Easy,
Egg-Free, Fall, Low-Fat,
Onions, Soups, Soups/Salads, Tomatoes,
Winter
An old-fashioned, hearty soup that’s easy to prepare. Any
leftover vegetable can be added and any lean cut of beef works in this recipe. Serve with
crusty, whole grain bread.
Preparation facts
Servings: 8
Yield: 13 cups (3L)
Ingredients
1 lb (454g) beef stew meat, cut into 1-inch cubes
1 Tbs (15mL) oil
1 cup (180g) onion, chopped
5 cups (1 1/4L) water
2 Tbs (40g) beef bouillon granules
28 oz (795g) canned tomatoes, chopped (one 28-ounce can)
1 1/2 cups (225g) carrots (2 carrots), sliced
1 cup (150g) celery, chopped
3 cups (340g) cabbage, shredded
2 cups (300g) frozen mixed vegetables
Directions
In a large stock pot or Dutch oven, heat oil and brown meat. (This
browning process produces a rich broth, so don’t hurry.) Add onions to pot and cook
until soft.
Stir in water and bouillon and bring to a boil.
Add tomatoes, carrots, celery, and cabbage, and simmer covered for
30–60 minutes, stirring occasionally.
Add frozen vegetables and simmer for another 30 minutes.
Nutrition facts
Serving Size 1 serving
Calories 256
Calories from Fat 84 (33%)
% Daily Value*
14%Total Fat 9g
13%Saturated
Fat 2.6g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 4.4g
12%Cholesterol 35mg
6%Sodium 147mg
25%Potassium 874mg
9%Total
Carbohydrate 26g
31%Dietary
Fiber 7.7g
Sugars 6g
Sugar Alcohols 0g
41%Protein 20g