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Plattsburgh Tomato Beef Soup

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Submitted by horselvr

YIELD

4 servings

PREP

5 min

COOK

20 min

READY

25 min

Ingredients

1 453.6
POUND G GROUND BEEF
1 237
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
chopped
1 15
TABLESPOON ML BUTTER
or margarine
3 7.1E+2
CUPS ML TOMATOES
2 2
EACH EACH BEEF BOUILLON CUBES *
79
CUP ML RICE
uncooked
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CHILI POWDER
1 1
EACH EACH BAY LEAVES *
3 ½ 828
CUPS ML WATER

Directions

Sauté beef, onion and celery in melted butter until meat is browned.

Stir in remaining ingredients.

Bring to a boil.

Reduce heat, cover and simmer for 20 minutes.

Remove bay leaf.

Makes 2 quarts of hearty soup.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 529g (18.7 oz)
Amount per Serving
Calories 403 48% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 734mg 31%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 60g
Vitamin A 27% Vitamin C 34%
Calcium 7% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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