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Basic Vegetable Soup

 

It's a basic vegetable soup that's loaded with vegetables and slowly simmering in beef broth. It's simply tasty.
138

Yield

6

servings

Prep

15

min

Cook

50

min

Ready

2

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

3 cups beef stock
2 cups water
1 cup tomato juice
2 each potatoes
medium size
3 each carrots
diced
1 small onions
diced
2 each celery stalks
diced
¼ cup green bell peppers
diced
½ cup green beans
½ cup lima beans
½ cup corn
4 tablespoons margarine
solid
¼ teaspoon black pepper
*
½ teaspoon salt
or to taste

Directions

Melt 4 tablespoons margarine in skillet. Add the chopped green peppers, carrots, celery and onion.

Sauté on low heat until vegetables are softened and onion browned lightly.

Add this to the broth mixture which has been placed in a large, heavy pan with lid.

Add to this the potatoes, green beans, lima beans and corn. Cover and simmer for about 45 minutes or until all the vegetables are done.

Add the salt and pepper.

Remove about 2 cups of the mixture and put into blender. Purée this mixture and return to pot with rest of soup.

Turn off heat and cover soup. Best if allowed to set for up to 1 hour to blend flavors.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 403g (14.2 oz)
Amount per Serving
Calories 18838% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 582mg 24%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 16%
Sugars g
Protein 12g
Vitamin A 117% Vitamin C 39%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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