Nutrition Facts

  • One serving:
  • 1 cup (prepared with reduced-fat butter and reduced-sodium bouillon)
  • Calories:
  • 123
  • Fat:
  • 4 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 34 mg
  • Sodium:
  • 428 mg
  • Carbohydrate:
  • 10 g
  • Fiber:
  • 2 g
  • Protein:
  • 12 g
  • Diabetic Exch:
  • 2 vegetable, 1 lean meat, 1/2 fat.

Hearty Beef Soup

This quick-to-fix soup, sent in by Marcia Severson from Hallock, Minnesota, feeds 25 hungry tummies. The tender sirloin pieces and diced veggies offer satisfying appeal. Marcia Severson, Hallock, Minnesota

SERVINGS

32

CATEGORY

Lower Fat

PREP

60 min.

COOK

40 min.

TOTAL

100 min.

INGREDIENTS

  • 4 pounds boneless beef top sirloin steak, cut into 1/2-inch cubes
  • 4 cups chopped onions
  • 1/4 cup butter
  • 4 quarts hot water
  • 4 cups sliced carrots
  • 4 cups cubed peeled potatoes
  • 2 cups chopped cabbage
  • 1 cup chopped celery
  • 1 large green pepper, chopped
  • 8 teaspoons beef bouillon granules
  • 1 tablespoon seasoned salt
  • 1 teaspoon dried basil
  • 1 teaspoon pepper
  • 4 bay leaves
  • 6 cups tomato juice

DIRECTIONS

In two Dutch ovens or one large soup kettle, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
    Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves. Yield: 32 servings (8 quarts).

Printed from tasteofhome.com Oct 13, 2008

Copyright Reiman Media Group, Inc © 2008