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Related recipes: Beef, Beef Brisket, Beef Round Roast, Cabbage, Carrots, Celery, Dairy-Free, Easy, Egg-Free, Fall, High Fiber, Kid-Friendly, Low-Carb, Onions, Soups, Soups/Salads, Tomatoes, Winter
An old-fashioned, hearty soup that’s easy to prepare. Any leftover vegetable can be added and any lean cut of beef works in this recipe. Serve with crusty, whole grain bread.
Servings: 8
Yield: 13 cups (3L)
1 lb (454g) beef stew meat, cut into 1-inch cubes
1 Tbs (15mL) oil
1 cup (180g) onion, chopped
5 cups (1 1/4L) water
2 Tbs (40g) beef bouillon granules
28 oz (795g) canned tomatoes, chopped (one 28-ounce can)
1 1/2 cups (225g) carrots (2 carrots), sliced
1 cup (150g) celery, chopped
3 cups (340g) cabbage, shredded
2 cups (300g) frozen mixed vegetables
In a large stock pot or Dutch oven, heat oil and brown meat. (This browning process produces a rich broth, so don’t hurry.) Add onions to pot and cook until soft.
Stir in water and bouillon and bring to a boil.
Add tomatoes, carrots, celery, and cabbage, and simmer covered for 30–60 minutes, stirring occasionally.
Add frozen vegetables and simmer for another 30 minutes.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
