VEGETABLE SOUP

VEGETABLE SOUP

PREP TIME: 8 MINUTES|COOK TIME: 75 MINUTES| SERVINGS: 3-4

INGREDIENTS

  • 1 tablespoon of olive oil
  • 1 and ½ pounds of beef top sirloin, cut into pieces of bite-size
  • 3 Celery ribs celery
  • 1 small chopped onion
  • 4 cups of water
  • 2 Cans of 14 ounces of beef broth
  • 1 Can of about 14 ounces of petite finely chopped tomatoes
  • 2 Eaches of potatoes, chopped into small pieces
  • 10 eaches of chopped baby carrots
  • 2 teaspoons of garlic powder
  • 2 eaches of small bay leaves
  • 1 cup of frozen corn
  • 1 cup of frozen green beans
  • 2 teaspoons of hot pepper sauce

DIRECTIONS

  1. Heat the olive oil in a Dutch oven over medium-high heat; then sauté the beef into hot oil for about 5 minutes then remove the browned beef with the help of a slotted spoon and retain the beef drippings into your Dutch oven
  2. Sauté the celery and the onion into the beef drippings until it becomes tender for about 5 minutes; then return the beef to the Dutch oven
  3. Pour in the water; the beef broth and the diced tomatoes
  4. Add the potatoes; the baby carrots, the garlic powder and the bay leaves
  5. Put your Dutch oven over the heat; then bring the mixture to a boil and reduce the heat to low
  6. Remove from the lid and let simmer for about 45 minutes then stir the frozen corn, the frozen green beans, and the hot pepper sauce into the pot and let simmer for about 30 minutes
  7. Serve and enjoy your soup!

NUTRITION INFORMATION

Calories: 214.6, Fat: 5.8g, Carbohydrates: 20g, Protein: 19.5g, Dietary Fiber: 3.5g

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