Best Ever Vegetable Soup
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
beef soup bones
meaty |
*
|
| 2 | medium |
potatoes
sliced |
|
| 3 | each |
carrots
sliced |
|
| ½ | cup |
cabbage
sliced |
|
| 1 | cup |
celery
chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| ⅓ | cup |
rice
uncooked |
|
| 1 | small |
onions
sliced |
|
| 1 | cup |
green beans
cut up |
|
| ½ | cup |
green peas
|
|
| 1 | x |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
beef soup bones
meaty |
*
|
| 2 | medium |
potatoes
sliced |
|
| 3 | each |
carrots
sliced |
|
| 118 | ml |
cabbage
sliced |
|
| 237 | ml |
celery
chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 79 | ml |
rice
uncooked |
|
| 1 | small |
onions
sliced |
|
| 237 | ml |
green beans
cut up |
|
| 118 | ml |
green peas
|
|
| 1 | x |
parsley leaves
|
*
|
Directions
- Boil the beef in enough water to cover, plus 2 additional quarts 2) Add the rice and boil for 15 mintues, then add the vegetables and continue boiling until they are tender but not mushy - about 20 minutes. 3) Cut the meat into bite sized pieces, keeping it hot in the soup. 4) Add the parsley and serve.
