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Plaza Steak Soup

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Submitted by CagyKay

YIELD

8 servings

PREP

45 min

COOK

0 min

READY

45 min

Ingredients

½ 118
CUP ML BUTTER
or margarine
½ 118
8 1.9
CUPS L WATER
hot
2 907.2
2 3E+1
TABLESPOONS ML BEEF BOUILLON GRANULES
1 237
CUP ML ONIONS
chopped
1 237
CUP ML CARROTS
diced
1 237
CUP ML CELERY
sliced
2 473
CUPS ML MIXED VEGETABLES
frozen
28 809.2
OUNCES ML/G TOMATOES, CANNED
diced
1 5
TEASPOON ML BLACK PEPPER
or to taste
1 15
TABLESPOON ML SEASONING MIX
(optional) *

Directions

Melt butter or margarine in a soup pot that holds at least 20 cups.

Blend in flour to make a smooth paste.

Add hot water a little at a time.

Simmer until smooth.

Saut? beef in a large skillet and drain off fat (rinse under very hot water to get some more of the fat off the meat).

Add meat, bouillon, all vegetables and seasonings to saucepan.

Bring to boil.

Reduce heat and simmer until vegetables are cooked.

Do not add salt.

You can freeze this soup.

Again this is for a crowd of people coming in out of the cold, it doesn’t take time, but you might want to make this the night before, add whatever spices your crowd will like.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 550g (19.4 oz)
Amount per Serving
Calories 337 47% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 532mg 22%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 13%
Sugars g
Protein 55g
Vitamin A 84% Vitamin C 22%
Calcium 8% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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