Photo: Cala
Hearty Beef & Vegetable Soup
10 ingredients
openrecipes
To freeze, let the soup cool completely. Transfer it to 1-quart airtight containers, leaving 1/2 inch at the top to allow for expansion. Freeze the soup for up to 2 months. Thaw overnight in the refrigerator and reheat over medium heat.
Estimated Nutrition (whole recipe, rough)
695
Calories
35g
Protein
30g
Fat
74g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. olive oil
- 1 lb. boneless beef chuck, cut into chunks
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 red-skinned potatoes, scrubbed but unpeeled, cut into chunks
- 1 can (28 oz.) crushed plum tomatoes, with juices
- 1/2 lb. green beans, trimmed
- 2 Tbs. chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes