Vegetable Beef Soup With Basil Recipe

Summary

Difficulty LevelBit DifficultHealth IndexAverage
Servings6Course
MethodDish
Main Ingredient

Ingredients

 Beef boneless chuck1 1⁄2 Pound, cut into 3/4 inch cubes
 Cubed rutabaga2 Cup (32 tbs) (1/2 Inch Cubes)
 Diagonally sliced carrots1 1⁄2 Cup (24 tbs) (1/8 Inch Slices)
 Thinly sliced celery1 Cup (16 tbs)
 Onion1 Medium, cut into wedges
 Canned whole tomatoes28 Ounce, cut up (1 Can, Undrained)
 Hot water2 Cup (32 tbs)
 Condensed beef broth10 1⁄2 Ounce (1 Can)
 Salt1 Teaspoon
 Dried basil leaves1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 359 Calories from Fat 166

% Daily Value*

Total Fat 19 g28.8%

Saturated Fat 7.1 g35.6%

Trans Fat 0 g

Cholesterol 75 mg25%

Sodium 1178.6 mg49.1%

Total Carbohydrates 24 g7.9%

Dietary Fiber 6.5 g25.8%

Sugars 8.3 g

Protein 24 g47%

Vitamin A 123.1% Vitamin C 62.3%

Calcium 12% Iron 19.5%

*Based on a 2000 Calorie diet

Directions

Combine all ingredients in 3-qt casserole; cover.
Microwave at High 10 minutes.
Stir.
Reduce power to 50% (Medium).
Microwave 1 1/4 to 1 1/2 hours, or until meat and vegetables are tender, stirring 2 or 3 times.
Pour into two freezer containers.
Label and freeze no longer than 3 months.
To serve, remove from one container and place in 2-qt casserole; cover.
Microwave at 70% (Medium-High) 20 to 25 minutes, or until heated, breaking apart and stirring 2 or 3 times.
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