Appetizers / Soups / Salads

Beef Veggie Soup (new version) is for Soup.

Beef Veggie Soup (new version) takes 20 minutes to prepare.

Beef Veggie Soup (new version) takes 120 minutes to cook.

Beef Veggie Soup (new version) makes 8 servings.

The ingredients for Beef Veggie Soup (new version) are:

Veggies: Carrots, Celery, Tomato, Green Beans, Onion
Meat: Beef Chuck
Liquids: Unsalted Veggie stock, Unsalted Beef Stock, Water
Seasonings: Pepper, Bay Leaf, Thyme, Rosemary, Cumin
Other: minced garlic

Here is how you make Beef Veggie Soup (new version):

Prep all the veggies by cutting into bite size pieces. Cut up the meat into bite size pieces. Heat up the 2 TBLS Olive Oil in bottom of huge cooking pot & brown the meat for a couple of minutes then add in 1/3rd of the diced onion & all of the minced garlic. Continue cooking for another few minutes then add in the broth. Add in approx. 1/3rd of the celery & carrots. Allow this to come to a boil then reduce to a simmer & cook for approx 90 mins.Add in remaining vegs & water and continue to simmer for another half hour.Do NOT *crumble* the bay leaves ~ use 3 or 4 whole dry bay leaves. Spark People didn't have whole leaves as an entry so had to use "crumbled".

The nutritional information for Beef Veggie Soup (new version) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 264.8

• Total Fat: 10.9 g
• Cholesterol: 73.7 mg
• Sodium: 321.7 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 4.2 g
• Protein: 25.9 g