Jim's Beef Vegetable Soup #2

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MDmom
Posted by
filed under Soups

Soups
  
Serving size: 1 cup
Recipe category: Soups
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 161 (8% DV)
Fat: 5g (8% DV)
Carbohydrates: 14g (5% DV)
Protein: 15g (31% DV)
Description: Jim doesn't use a written recipe. He makes his soup the same way that he remembers his grandmother did - however she wants! So his recipes differ from his previous ones. I find that the ability to create new recipes, record his recipes, as well as make updates and corrections in the database, creates much more accurate calorie counts for me Flavor-wise, fresh sure beats the canned stuff!
Ingredients:  Makes 28 servings (28 cups)

Tip: For nutritional information on all the ingredients in Jim's Beef Vegetable Soup #2 just click on each ingredient name. Then adjust the serving size for any Jim's Beef Vegetable Soup #2 ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Cube lean stew beef. Peel and cube carrots, onion, and potatoes. Trim stems off green beans and dice. Cut corn kernels off corn cob.

2
Combine cubed beef, carrots, onion, and potatoes with green beans and corn in large soup pot. Add beef stock and broth with cubed tomato and juice to large soup pot. Season with salt, pepper, and desired spices to taste.

3
Heat to almost boil, stirring occasionally, then cover and reduce heat to simmer for an hour; also stirring occasionally. Remove from heat and serve in mugs or bowls with fresh buttered bread. Calorie count does not include fresh buttered bread or crackers.
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Recipe Comments

After Jim makes a pot of soup, he stores it in smaller 2-serving sized container and then freezes them. For those that like more variations, appropriate serving sized additional ingredients, such as leftover cooked rice, noodles, barley, etc., can be added when re-heating by stove or microwave. Besure to adjust calorie count appropriately and add more beef broth to maintain soup or stew consistancy.
 
February 5, 2012 at 10:46am

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