Beef Vegetable Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- pepper
- salt
- 4 cups water
- 1 cup elbow macaroni
- 1 large onion
- 1 cup corn frozen
- 1 cup peas frozen
- 1.5 pounds beef chuck roast
- 1 can tomatoes
- 1 package lipton onion soup
- 1 each beef boullion cube
- 2 teaspoons garlic powder diced
- 1 large potato baking
- 1 cup baby carrots sliced
- 1/2 cup bell pepper any color you like
- 4 each fresh mushrooms sliced
- Carbohydrate 63.356173854653 g
- Cholesterol 74.86674105 mg
- Fat 22.4839609898512 g
- Fiber 8.22495528509158 g
- Protein 31.5514801670068 g
- Saturated Fat 8.45644567162275 g
- Serving Size 1 1 Serving (547g)
- Sodium 1304.20135902232 mg
- Sugar 55.1312185695615 g
- Trans Fat 3.85268472746274 g
- Calories 582 calories
You may use 1" cubed chuck roast or already cooked chuck roast cut into pieces. 1. If starting from scratch, brown the meat in a dutch oven. Season with salt and pepper and add the garlic to saute. Add the can of tomatoes and water and bouillion. (Sometimes I add a can of Rotel also.) Cook until meat is tender. 2. Add ingredients according to the ones that take the longest to cook. (I do not like vegetables to be mushy. First carrots, then potatoes cubed, then onion diced. Cook until vegies are starting to get soft. 3. Add macaroni. Cook a few minutes until it is almost cooked. 4. Add the peas, corn, mushrooms and peppers. Cook a few more minutes..about 5 or 10. Season to taste. 5. Sometimes I add a squeeze of lime toward the end of cooking.
