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Beef Soup with Root Vegetables
Date added: January 21, 2008
- Servings: 8 change
- Calories per serving: 214
- Prep time: 30
- Cook time: 2
Ingredients
- 1 1/2 pound beef, boneless round steak
- 1 cooking spray, 1/3 sec spray
- 4 1/2 cup beef bouillon 3 14-oz. cans
- 1 cup water, tap
- 2 celery stalks coarsely chopped
- 1 carrot, medium chopped
- 2 tbsp thyme, fresh or 2 tsp. dried, crushed
- 2 tsp sauce, worcestershire
- 2 garlic cloves minced
- 1/4 tsp salt, table
- 1/4 tsp spice, pepper, black, ground
- 1 bay leaf
- 2 potatoes, medium peeled and cut into 3/4
- 2 turnips, medium peeled and cut into 3/4
- 1 sweet potatoes peeled and cut into 3/4
Recipe Method
1. Trim fat from steak. Cut steak into 3/4 inch cubes. Coat an unheated 4-quart Dutch oven with nonstick cooking spray. Preheat over medium-high heat. Cook meat, half at a time, until brown. Return all of the meat to the Dutch oven.
2. Add beef broth, the water, celery, onion, carrot, dried thyme (if using), Worcestershire sauce, garlic, salt, pepper and the bay leaf.
3. Bring to a boil; reduce heat. Cover and simmer about 1 1/4 hours or until meat is nearly tender. Discard bay leaf. Stir in potatoes, turnips and
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 214 | 11% |
| Fat 6g | 9% |
| Cholesterol 52mg | 17% |
| Sodium 234mg | 10% |
| Carbohydrates 17g | 11% |
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