Beef and Garden Vegetable Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Beef and Garden Vegetable Soup Recipe). A pot of yummy deliciousness, that's what this soup is. Good for a chilly day when a bowl of warm soup is just what you need, or when you want to use up your fresh summer veggies. Goes well with a loaf of crusty Italian bread. You can put pretty much any vegetable combination in this soup. I have used chopped fresh okra; it's good for a nice pop in your mouth. You can also use pearled barley in place of the oro pasta. Just add it to the soup when you put in the veggies, and an extra cup of water. I like that it makes a big pot, because it's even better as leftovers.

Brief

Prep 20 mins

Cook: 1hr

Total: 1hr20 mins

Servings: 10

Yield: 10 servings

Beef and Garden Vegetable Soup Recipe

Ingredients

2 tablespoons olive oil

2 pounds beef stew meat

cut into bite-size pieces

1 large onion

chopped

2 bay leaves

3 carrots

diced

4 small red potatoes

diced

2 quarts beef stock

½ pound fresh green beans

cut into 1-inch pieces

3 ears fresh corn

kernels cut from cob

½ cup frozen petite peas

1 zucchini

diced

½ head cabbage

chopped

2 (14.5 ounce) cans diced tomatoes

1 teaspoon Italian seasoning blend

¼ teaspoon garlic powder

salt and ground black pepper to taste

⅓ cup uncooked orzo pasta

Soup, Stew and Chili

Directions

Step 1

Heat the olive oil in a stock pot over medium-high heat; cook the beef in the hot oil until completely browned 7 to 10 minutes. Add the onion and bay leaves reduce heat to medium cook until the onion is softened 5 to 7 minutes. Use a wooden spoon to scrape any bits stuck to the bottom of the pot. Stir the carrots potatoes and beef stock into the mixture; bring to a simmer and cook until the vegetables are just barely tender about 5 minutes.

Step 2

Stir the green beans corn peas zucchini cabbage tomatoes Italian seasoning blend garlic powder salt and pepper into the beef mixture. Cover the stock pot reduce heat to medium-low and simmer the soup until the beef is cooked through and the vegetables are tender 45 to 50 minutes.

Step 3

Stir the orzo pasta into the soup; replace the cover to the stock pot and continue cooking until the pasta is tender about 5 minutes more.

Nutritional Information

Beef and Garden Vegetable Soup Recipe

Servings Per Recipe:10

Calories: 388.7

% Daily Value *

Protein: 23.8g 48%

Carbohydrates: 36.4g 12%

Dietary Fiber: 6.8g 27%

Sugars: 10.7g

Fat: 16.5g 25%

Saturated Fat: 5.6g 28%

Cholesterol: 50.1mg 17%

Vitamin A Iu: 5230.3IU 105%

Niacin Equivalents: 8.5mg 66%

Vitamin B6: 0.5mg 32%

Vitamin C: 56.6mg 94%

Folate: 94.3mcg 24%

Calcium: 103.2mg 10%

Iron: 5.5mg 31%

Magnesium: 63.7mg 23%

Potassium: 1076.2mg 30%

Sodium: 278.1mg 11%

Thiamin: 0.2mg 24%

Calories From Fat: 148.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.