CHUNKY SOUP NUTRITION FACTS RECIPES

Name: Chunky Beef and Vegetable Soup
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Yield: 8 servings (3 quarts).
Ingredients: 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces; 1 teaspoon salt, divided; 1 teaspoon salt-free seasoning blend, divided; 3/4 teaspoon pepper, divided; 2 tablespoons olive oil, divided; 4 large carrots, sliced; 1 large onion, chopped; 1 medium sweet red pepper, chopped; 1 medium green pepper, chopped; 2 garlic cloves, minced; 1 cup Burgundy wine or additional reduced-sodium beef broth; 4 cups reduced-sodium beef broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 2 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 1 bay leaf; 4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

CHUNKY BEEF AND VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Chunky Beef and Vegetable Soup Recipe: How to Make It image

Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. —Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories Dinner Lunch

Total Time 03 hours 10 minutes

Prep Time 25 minutes

Cook Time 02 hours 45 minutes

Yield 8 servings (3 quarts).

Number Of Ingredients 17

Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon salt-free seasoning blend, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil, divided
4 large carrots, sliced
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 cup Burgundy wine or additional reduced-sodium beef broth
4 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 bay leaf
4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

Steps:

Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

Nutrition Facts : Calories 312 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 695mg sodium, CarbohydrateContent 31g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 21g protein. Diabetic Exchanges 2 starch

EASY VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Easy Vegetable Soup Recipe: How to Make It image

We like to eat this tasty soup with tortilla chips. Canned tomatoes and beans and frozen vegetables give you a head start when preparing this recipe. - Jan Sharp, Blue Springs, Missouri

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 12 servings (2-3/4 quarts).

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen vegetable blend of your choice
1 can (16 ounces) kidney beans, undrained
1 can (14-1/2 ounces) beef broth
1 envelope taco seasoning
1 garlic clove, minced
Shredded cheddar cheese, optional

Steps:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired.

Nutrition Facts : Calories 145 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 573mg sodium, CarbohydrateContent 18g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 11g protein.

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EASY VEGETABLE SOUP RECIPE: HOW TO MAKE IT

We like to eat this tasty soup with tortilla chips. Canned tomatoes and beans and frozen vegetables give you a head start when preparing this recipe. - Jan Sharp, Blue Springs, Missouri
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Lunch
Cuisine North America, Mexican
Calories 145 calories per serving

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired.

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