RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1777
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| Recipe Name: |
Vegetable Beef Soup |
| Source: |
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Submitted by: |
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Last Modified: |
2010-02-03
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
2.00
Hours |
Heart Healthy: |
Yes |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.25
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the steak and cook, stirring occasionally, for 8 minutes, or until well-browned on all sides and no longer pink in the center. Remove to a large bowl lined with paper towels. Cover the steak with a layer of paper towels.
Heat the remaining 2 tablespoons of oil in the same saucepan over medium heat. Add the celery, onion, green beans, and cook, stirring occasionally, for 10 minutes, or until the vegetables are lightly browned. Add the steak, water, cabbage, spinach, tomatoes (with juice) and pepper to taste. Bring to a boil over high heat, stirring frequently. Reduce the heat to low, cover and simmer, stirring occasionally, for 1 ½ hours, or until the steak is fork tender. |
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| Nutrition per Serving: |
| Calories: |
340 |
Total Carbs: |
8.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
68.0 |
Fat: |
18.5 |
Protein: |
26.97 |
| Fiber: |
8.90 |
Sodium: |
343.06 |
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