Summer Vegetable Soup
Yield
12 servingsPrep
15 minCook
3 hrsReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
stewing beef
lean,1 inch cubes |
|
| 1 | each |
beef soup bones
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 leaves
|
*
|
| 2 | large |
onions
mild, peeled and chopped |
|
| 1 | cup |
celery
chopped |
|
| 2 | cups |
carrots
scraped and sliced |
|
| 1 | medium |
potatoes
potato, peeled and diced |
*
|
| 1 | cup |
lima beans
fresh |
|
| 1 | cup |
cabbage
chopped |
|
| 1 ½ | cups |
corn
fresh, cut from cob |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
stewing beef
lean,1 inch cubes |
|
| 1 | each |
beef soup bones
knuckle, cracked |
*
|
| 4 | quarts |
water
|
*
|
| 8 | large |
tomatoes
fresh, chopped |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 1 | each |
hot chili peppers
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2 | large |
onions
mild, peeled and chopped |
|
| 237 | ml |
celery
chopped |
|
| 473 | ml |
carrots
scraped and sliced |
|
| 1 | medium |
potatoes
potato, peeled and diced |
*
|
| 237 | ml |
lima beans
fresh |
|
| 237 | ml |
cabbage
chopped |
|
| 355 | ml |
corn
fresh, cut from cob |
|
Directions
- 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 to 4 hours, or until the meat is very tender.
- 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.
- Cool slightly, remove surface fat, then reheat and serve.
