Meat Recipes

VEGETABLE BEEF SOUP

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.

INGREDIENTS
1 pound (454g) beef stew meat, cut into 1-inch cubes
1 Tbsp (15mL) oil
1 cup (180g) onion, chopped
5 cups (1 1/4L) water
2 Tbsp (40g) beef bouillon granules
28 ounces (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

SERVES 8

1. 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.

2. Stir in water and bouillon and bring to a boil.

3. Add tomatoes, carrots, celery, and cabbage, and simmer covered for 30–60 minutes, stirring occasionally.

4. Add frozen vegetables and simmer for another 30 minutes.

NUTRITION FACTS
Calories: 191
Total Fat: 7g
% Calories from fat: 33%
Protein: 16g
Carbohydrate: 17g
Cholesterol: 31mg
Sodium: 489mg