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Vegetable Soup Recipe
|Beef soup bone and meat||3 Pound|
|Onions||2 Medium, sliced thin|
|Cold water||2 Quart|
|Celery||1 Cup (16 tbs), finely chopped|
|Parsley||2 Tablespoon, finely chopped|
|Canned tomatoes||2 1⁄2 Cup (40 tbs) (No 2 Can)|
|Mixed vegetables||2 Cup (32 tbs), finely chopped (Carrots, Potatoes, Cabbage And Rutabaga)|
Calories 443 Calories from Fat 129
% Daily Value*
Total Fat 14 g22.1%
Saturated Fat 4.9 g24.4%
Trans Fat 0 g
Cholesterol 108.9 mg
Sodium 387.2 mg16.1%
Total Carbohydrates 25 g8.2%
Dietary Fiber 5.3 g21%
Sugars 6.5 g
Protein 52 g104%
Vitamin A 44.9% Vitamin C 40.8%
Calcium 9.9% Iron 56.5%
*Based on a 2000 Calorie diet
Use all beef suet surrounding meat.
Add onions, seasonings and water.
When valve clicks, reduce heat to low and simmer slowly until meat is tenderâ€”2 1/2 to 3 hours.
Add remaining vegetables and pieces of meat to beef broth.
Simmer slowly about 1 hour.