Beef-Vegetable Soup Recipe
Ingredients
| 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) | |
| Pepper | 1⁄8 Teaspoon |
Nutrition Facts
Serving size
Calories 129 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.2%
Saturated Fat 1.8 g9.2%
Trans Fat 0 g
Cholesterol 22 mg7.3%
Sodium 475 mg19.8%
Total Carbohydrates 11 g3.5%
Dietary Fiber 3.4 g13.7%
Sugars 2.5 g
Protein 11 g22.4%
Vitamin A 53.3% Vitamin C 26.6%
Calcium 3.8% Iron 7.9%
*Based on a 2000 Calorie diet
Directions
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
Chef
