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Plantation Vegetable And Beef Soup Recipe
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Plum tomatoes||1 Cup (16 tbs), drained and chopped|
|Onions||2 Medium, chopped|
|Carrots||2 , chopped|
|Lean beef||6 Ounce, diced|
|Celery||1 1⁄2 Cup (24 tbs), diced|
|Chicken stock/Canned chicken broth||8 Cup (128 tbs)|
|Peas||1⁄2 Cup (8 tbs), cooked|
Serving size: Complete recipe
Calories 1784 Calories from Fat 809
% Daily Value*
Total Fat 91 g139.8%
Saturated Fat 18.1 g90.5%
Trans Fat 0 g
Cholesterol 129 mg
Sodium 3508.7 mg146.2%
Total Carbohydrates 146 g48.6%
Dietary Fiber 19.7 g79%
Sugars 61 g
Protein 98 g196.3%
Vitamin A 467.1% Vitamin C 165.5%
Calcium 33.1% Iron 60.2%
*Based on a 2000 Calorie diet
Add the onions, carrots, and celery and saute over medium heat until the vegetables are tender.
Do not brown.
Add the chicken stock and tomatoes.
Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes, removing any scum that appears on the surface.
Add the meat and salt and pepper to taste and simmer for 10 minutes.
Add the peas just before serving.