Orange-Beef Broth Recipe


DishMain Ingredient


 Water120 Milliliter (1 Soup Can)
 Sugar1 Teaspoon
 Orange juice1⁄2 Cup (8 tbs)
 Condensed beef broth21 Ounce (2 Cans, 10 1/2 Ounce Each)
 Navel oranges2 Large
 Whole cloves2
 Butter/Margarine3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 684 Calories from Fat 328

% Daily Value*

Total Fat 37 g57.5%

Saturated Fat 23.2 g116.1%

Trans Fat 0 g

Cholesterol 96.8 mg

Sodium 5174 mg215.6%

Total Carbohydrates 74 g24.7%

Dietary Fiber 9.2 g36.8%

Sugars 55.2 g

Protein 23 g46%

Vitamin A 47.1% Vitamin C 495.1%

Calcium 19.7% Iron 4.6%

*Based on a 2000 Calorie diet


Using a vegetable peeler, cut thin strips about an inch long from the outer zest of the oranges€”one for each serving of soup€”and set aside to use for garnish.
With a sharp knife, cut all the remaining peel, including the white membrane, from the oranges.
Lift out the orange sections (work over a pan to catch all the juices); discard the pulp and peel.
Add butter to the orange sections in the pan and simmer for about 3 minutes.
Add the beef broth, water, orange juice, sugar, and cloves.
Bring to a boil and simmer about 10 minutes.
Press through a wire strainer; reheat.