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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

32 ServingsPrep: 1 hour Cook: 40 min.

Ingredients

4 pounds 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, 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).

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Hearty Beef Soup (continued)

Nutrition Facts: 1 cup (prepared with reduced-fat butter and reduced-sodium bouillon) equals 123 calories, 4 g fat (2 g saturated fat), 34 mg cholesterol, 428 mg sodium, 10 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 fat.