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Vegetable Beef Soup With Basil

Microwaverina's picture
Ingredients
  Beef boneless chuck 1 1⁄2 Pound, cut into 3/4 inch cubes
  Cubed rutabaga 2 Cup (32 tbs) (1/2 Inch Cubes)
  Diagonally sliced carrots 1 1⁄2 Cup (24 tbs) (1/8 Inch Slices)
  Thinly sliced celery 1 Cup (16 tbs)
  Onion 1 Medium, cut into wedges
  Canned whole tomatoes 28 Ounce, cut up (1 Can, Undrained)
  Hot water 2 Cup (32 tbs)
  Condensed beef broth 10 1⁄2 Ounce (1 Can)
  Salt 1 Teaspoon
  Dried basil leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Combine all ingredients in 3-qt casserole; cover.
Microwave at High 10 minutes.
Stir.
Reduce power to 50% (Medium).
Microwave 1 1/4 to 1 1/2 hours, or until meat and vegetables are tender, stirring 2 or 3 times.
Pour into two freezer containers.
Label and freeze no longer than 3 months.
To serve, remove from one container and place in 2-qt casserole; cover.
Microwave at 70% (Medium-High) 20 to 25 minutes, or until heated, breaking apart and stirring 2 or 3 times.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Beef
Servings: 
6

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4.12778
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 359 Calories from Fat 166

% Daily Value*

Total Fat 19 g28.8%

Saturated Fat 7.1 g35.6%

Trans Fat 0 g

Cholesterol 75 mg25%

Sodium 1178.6 mg49.1%

Total Carbohydrates 24 g7.9%

Dietary Fiber 6.5 g25.8%

Sugars 8.3 g

Protein 24 g47%

Vitamin A 123.1% Vitamin C 62.3%

Calcium 12% Iron 19.5%

*Based on a 2000 Calorie diet

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Vegetable Beef Soup With Basil Recipe