Soup with Beef and Vegetables
An old-fashioned, hearty soup that is 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.
Calorie: 256, Proteins: 20 g, Total Fat: 9 g, Fiber: 7.70 g, Sugar 6 g.
Preparation
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.