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Vegetable Beef Soup

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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.

Preparation facts

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.

Nutrition facts

Serving Size 1 serving
Calories 256
Calories from Fat 84 (33%)
% Daily Value*
14%Total Fat 9g
13%Saturated Fat 2.6g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 4.4g
12%Cholesterol 35mg
6%Sodium 147mg
25%Potassium 874mg
9%Total Carbohydrate 26g
31%Dietary Fiber 7.7g
Sugars 6g
Sugar Alcohols 0g
41%Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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