VEGETABLE-BEEF SOUP

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Vegetable-Beef Soup image

This bold beef and vegetable soup made from a rich, slow-simmered beef broth is one of Betty's Best!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h50m

Yield 7

Number Of Ingredients 10

Beef and Broth
1 ear corn
2 medium potatoes, cubed (2 cups)
2 medium tomatoes, chopped (1 1/2 cups)
1 medium carrot, thinly sliced (1/2 cup)
1 medium celery stalk, sliced (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 cup 1-inch pieces green beans
1 cup shelled green peas
1/4 teaspoon pepper

Steps:

  • Make Beef and Broth. Add enough water to broth to measure 5 cups. Return strained beef and broth to Dutch oven.
  • Cut kernels from corn. Stir corn and remaining ingredients into broth. Heat to boiling; reduce heat to low. Cover and simmer about 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 165, Carbohydrate 21 g, Cholesterol 35 mg, Fiber 4 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg

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