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Beef-Vegetable Soup Recipe
|Shin beef||1 Pound, with bone|
|Water||3 1⁄2 Quart|
|Shredded cabbage||2 Cup (32 tbs)|
|Cut up green beans||1 Cup (16 tbs)|
|Diced carrots||1 Cup (16 tbs)|
|Canned tomatoes||20 Ounce|
|Diced celery||3⁄4 Cup (12 tbs)|
|Fresh peas||2⁄3 Cup (10.67 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm)|
Calories 129 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.3%
Saturated Fat 1.8 g8.8%
Trans Fat 0 g
Cholesterol 19.9 mg
Sodium 414.2 mg17.3%
Total Carbohydrates 11 g3.5%
Dietary Fiber 3.4 g13.7%
Sugars 2.5 g
Protein 12 g23.4%
Vitamin A 53.3% Vitamin C 26.6%
Calcium 4.7% Iron 11.3%
*Based on a 2000 Calorie diet
Cover kettle, bring to boil and skim.
Simmer 4 hours; then remove bone, skin and fat.
Chop meat, and reserve.
Add remaining ingredients, except parsley, cover, and simmer 1/2 hour.
Add meat, and reheat.
Garnish with parsley