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Hearty Beef Soup

 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)

Nutritional 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.