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Chunky Vegetable Soup

Microwave.Lady's picture
Ingredients
  Beef shanks 4
  Water 6 Cup (96 tbs)
  Bouillon cubes 4
  Canned whole tomatoes 16 Ounce (1 Can)
  Tomato sauce 16 Ounce (1 Can)
  Carrots 4 , sliced
  Celery stalks 4 , sliced
  Onions 2 Large, cut in to bite size chunks
  Salt 2 Teaspoon
  Pepper 1 Teaspoon
  Italian seasoning 1 Teaspoon
  Canned corn 12 Ounce (1 Can)
  Frozen green beans 9 Ounce (1 Package)
Directions

In 3-quart casserole, combine all ingredients except corn and beans.
Cover with plastic wrap.
Insert probe into liquid.
Cook on HIGH (9); HEAT & HOLD at 190°F for 2 hours, or until meat pulls away easily from bone.
Add corn and green beans during last half hour of cooking.
Remove bay leaf before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Mixing
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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3.942855
Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1309 Calories from Fat 528

% Daily Value*

Total Fat 59 g90.2%

Saturated Fat 21.5 g107.4%

Trans Fat 0 g

Cholesterol 251.2 mg83.7%

Sodium 2860.1 mg119.2%

Total Carbohydrates 64 g21.3%

Dietary Fiber 12.3 g49%

Sugars 23 g

Protein 127 g253.1%

Vitamin A 235.4% Vitamin C 69.5%

Calcium 23.5% Iron 86.6%

*Based on a 2000 Calorie diet

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Chunky Vegetable Soup Recipe