You are here

Beef And Vegetable Soup

Healthycooking's picture
Ingredients
  Corn oil 15 Milliliter (1 Tablespoon)
  Onion 1 , thinly sliced
  Lean ground beef/Lean ground pork 1 Pound (250 Gram)
  Leek 1⁄2 , thinly sliced
  Canned tomatoes 14 Ounce (398 Milliliter)
  Pepper To Taste
  Basil/Oregano 1 Teaspoon, dried (2 Milliliter)
  Rich chicken broth 6 Teaspoon (30 Milliliter, Concentrated)
  Hot water 750 Milliliter (3 Cup)
  Carrot 1 Large, sliced
  Unpeeled potato 1 , diced
  Stalk celery 1 , diced
  Zucchini 1⁄2 , cut into pieces
  Turnip 125 Milliliter, cubed (1/2 Cup)
  Fresh parsley 15 Milliliter, chopped (1 Tablespoon)
  Garlic 1 Clove (5 gm), halved
Directions

Heat the oil in a saucepan and brown the onion and the meat.
Dilute the concentrated chicken broth in the 3 cups of hot water.
Add the chicken broth, leek and tomatoes to the saucepan.
Bring to a boil, cover and let simmer over low heat for 15 or 20 minutes.
Add the other ingredients and let simmer for another 15 or 20 minutes over low heat.
The soup is ready when the vegetables are tender but still crunchy.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

Rate It

Your rating: None
4.18182
Average: 4.2 (11 votes)