Vegetabe Beef Soup
From the "I Don't Cook Syndrome" cookbook
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 3 cups water
- 1/2 cup frozen peas
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup frozen corn
- 1/2 tsp oregano
- 1/2 tsp basil
- 3 celery stalks sliced
- 1 pound round steak cut in 1/2 inch cubes
- 1-2 tbsp oil
- 15 oz diced tomatoes, undrained
- 2 potatoes peeled and cubed
- 2 med onion chopped
- 2 carrots sliced or diced
- 3 beef bouillon cubes
- Carbohydrate 20.8159824698965 g
- Cholesterol 217.112239823723 mg
- Fat 72.9145761688276 g
- Fiber 3.64345770596672 g
- Protein 15.3995534811801 g
- Saturated Fat 45.1793910407851 g
- Serving Size 1 1 Serving (455g)
- Sodium 709.436774287008 mg
- Sugar 17.1725247639298 g
- Trans Fat 5.52285815421823 g
- Calories 786 calories
Brown steak in hot oil in a soup pot. Add tomatoes, water, potatoes, onions, celery, carrots, bouillon, basil, oregano, salt, and pepper. Bring to a boil, then simmer 2 to 3 hours on low heat. Ten minutes before serving add corn and peas. This soup can also be prepared in a slow cooker on high for 5 to 6 hours. Thirty minutes before serving, add corn and peas and cook until vegetables are tender.
