Summer Vegetable Soup

3 hours Prep: 15 minutes Cook: 3 hours

187 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

1	pound	stewing beef	lean,1 inch cubes
1	each	beef bone	knuckle, cracked
4	quarts	water
8	large	tomatoes	fresh, chopped
2	teaspoons	salt
1	teaspoon	black pepper
1	each	hot chili peppers
1	each	bay leaf
2	large	onions	mild, peeled and chopped
1	cup	celery	chopped
2	cups	carrots	scraped and sliced
1	medium	potatoe	potato, peeled and diced
1	cup	lima beans	fresh
1	cup	cabbage	chopped
1 1/2	cups	corn	fresh, cut from cob

Directions

1. Place beef and beef knuckle in soup pot.

Add the water, tomatoes, salt, pepper, red pepper, bay leaf, and onion.

Bring to a boil, then lower heat, partially cover the pot, and let the mixture simmer for 3-4 hours, or until the meat is very tender.

2. Remove knuckle bone and bay leaf.

Add celery, carrots, potato, lima beans, and cabbage.

Continue to simmer about 30 minutes.

Add corn and continue to cook until all vegetables are tender.

3. Cool slightly, remove surface fat, then reheat and serve.

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Nutrition Facts

Serving Size 255g

Amount per Serving

Calories 187 39% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 33mg	11%
Sodium 451mg	19%
Total Carbohydrate 17.0g	6%
Dietary Fiber 4.0g	16%
Sugars 6.0g
Protein 13.0g	27%

Vitamin A	91%		Vitamin C	40%
Calcium	4%		Iron	11%

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

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