Related recipes: Beef, Beef
Brisket, Beef Round Roast, Cabbage,
Carrots, Celery, Dairy-Free, Easy,
Egg-Free, Fall, Low-Fat,
Onions, Soups, Soups/Salads, Tomatoes,
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.
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
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.
Serving Size 1 serving
Calories from Fat 84 (33%)
% Daily Value*
14%Total Fat 9g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 4.4g
Sugar Alcohols 0g