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Beef vegetable Soup

Global.Potpourri's picture
  Beef stew meat 1 Pound, cut in 1/2 inch cubes
  All purpose flour 3 Tablespoon
  Lard 2 Tablespoon
  Snipped parsley 1⁄4 Cup (4 tbs)
  Chopped celery leaves 1⁄4 Cup (4 tbs)
  Bay leaves 2
  Garlic 1 Clove (5 gm), crushed
  Dried thyme 1⁄2 Teaspoon, crushed
  Chopped cabbage 3 Cup (48 tbs)
  Sliced carrot 1 Cup (16 tbs)
  Sliced parsnips/Diced turnips 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon

Thoroughly coat beef cubes with flour.
In a large saucepan or Dutch oven melt lard.
Brown beef cubes in lard.
Stir in parsley,celery leaves,bay leaves, crushed garlic, and thyme.
Cook and stir meat-vegetable mixture for 5 minutes.
Stir in 5 cups water.
Cover and simmer 30 minutes.
Add cabbage, carrots, parsnips or turnips, onion, salt, paprika, and pepper.
Cover and simmer till meat and vegetables are tender, about 1 1/2 hours, skimming fat from surface and stirring occasionally.
Remove bay leaves.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2088 Calories from Fat 1064

% Daily Value*

Total Fat 118 g181.7%

Saturated Fat 35.5 g177.3%

Trans Fat 0 g

Cholesterol 386.8 mg128.9%

Sodium 4404.1 mg183.5%

Total Carbohydrates 119 g39.7%

Dietary Fiber 27.2 g108.8%

Sugars 30.2 g

Protein 136 g272.4%

Vitamin A 457.7% Vitamin C 278.6%

Calcium 41.8% Iron 91.1%

*Based on a 2000 Calorie diet

Beef Vegetable Soup Recipe