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Fresh Vegetable Beef Soup

Microwaverina's picture
For beef broth
  Beef shank cross cuts 1 1⁄2 Pound
  Butter/Margarine 1 1⁄2 Tablespoon
  Onion 1 , peeled and cut in quarters
  Garlic 1 Clove (5 gm), peeled (Small Ones)
  Bay leaf 1 Small
  Thyme leaves 3⁄4 Teaspoon
  Parsley sprigs 1
  Beef bouillon cubes 2
  Peppercorns 3
  Salt 1 1⁄2 Teaspoon
  Water 2 Quart
For soup vegetables
  Sliced celery 3⁄4 Cup (12 tbs)
  Peeled sliced carrots 3⁄4 Cup (12 tbs)
  Chopped cabbage 1 1⁄2 Cup (24 tbs)
  Fresh green beans 1 Cup (16 tbs), cut into 1 inch pieces
  Potatoes 2 Large, pared and cut in 1-inch cubes
  Whole kernel corn 3⁄4 Cup (12 tbs) (Fresh / Frozen)
  Tomatoes 2 , peeled and chopped

1. For broth, put meat and butter into a 4-quart glass casserole. Cover with an all-glass lid. Cook in microwave oven 6 minutes at HIGH, or until meat starts to brown; stir once. Add remaining ingredients for broth. Cook covered 8 to 10 minutes at HIGH, or until mixture boils.
2. Stir broth. Cook covered in microwave oven 60 minutes at SIMMER, or until meat is fork-tender; stir occasionally. Remove from oven.
3. Put celery, carrot, cabbage, green beans, potato and corn into a 2-quart glass casserole. Add 1 cup broth. Cover with an all-glass lid or plastic wrap. Cook in microwave oven 8 to 10 minutes at HIGH, or until tender; stir twice.
4. Remove meat from broth and cut meat into pieces. Add to broth along with cooked vegetables, salt and tomatoes; stir. Cook covered in microwave oven 10 minutes at SIMMER; stir once.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2315 Calories from Fat 591

% Daily Value*

Total Fat 66 g101.5%

Saturated Fat 27.6 g138.2%

Trans Fat 0 g

Cholesterol 585.3 mg195.1%

Sodium 5438.1 mg226.6%

Total Carbohydrates 178 g59.2%

Dietary Fiber 33.5 g134.1%

Sugars 34 g

Protein 254 g507.6%

Vitamin A 671.4% Vitamin C 386.7%

Calcium 31.8% Iron 45.7%

*Based on a 2000 Calorie diet

Fresh Vegetable Beef Soup Recipe