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Beef And Vegetable Soup Recipe
|Rump steak||4 Ounce|
|Canned bamboo shoots||1 1⁄2 Ounce|
|Chinese mushrooms||2 Ounce|
|Canned water chestnuts||2 Ounce|
|Beef stock||1 1⁄2 Pint (3 3/4 Cup)|
Serving size: Complete recipe
Calories 368 Calories from Fat 47
% Daily Value*
Total Fat 5 g8%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1738.3 mg72.4%
Total Carbohydrates 31 g10.5%
Dietary Fiber 5.3 g21.3%
Sugars 10.9 g
Protein 51 g102.6%
Vitamin A 58.9% Vitamin C 63.6%
Calcium 10.1% Iron 21.9%
*Based on a 2000 Calorie diet
Cut the rump steak into thin strips on the bias that is, almost across the grain.
Cut the tomato into 4 slices.
Thinly slice the bamboo shoots, mushrooms (stalks discarded) and water chestnuts.
Bring the stock to the boil.
Add the meat and cook for 4-5 minutes.
Add the vegetables and boil for 1 minute.
Add the seasonings and boil for a further minute.
Turn the soup into a tureen.
Shake the moisture from the 'flowers' and garnish the soup with them.