BEEF VEGETABLE SOUP
Source: The Right Bite Cook Book, UT Extension
Makes: 18 Servings
- 1 Pound lean beef roast or round steak, trimmed of fat and bone cut into ½ inch cubes
- Defatted broth from cooking roast or steak
- 5 cups unseasoned liquid from cooking vegetables, such as potatoes for mashing, and liquid from canned vegetables (You can freeze these in layers in freezer boxes) or, use 5 cups water
- 2 cups sliced celery
- 1 pound carrots, peeled and sliced
- 1 pound cabbage, chopped into ½ to ¾ inch pieces (about 5 ½ cups)
- ¼ cup dried, minced onion
- 2 tablespoons dried parsley flakes
- 1 tablespoon Worcestershire sauce
- 3 cups potatoes cut into ½ inch cubes
- 1 (1 pound) can green beans
- 1 (11 ounce) can yellow whole kernel corn, low sodium
- 1 (46 ounce) can Lightly Tangy V-8 Juice®
- 1 (46 ounce) can no-salt-added tomato juice
- 1. Wrap roast or round steak that has been trimmed of outside visible fat, in foil and place in baking dish or pan. Cook in 400 degree F oven until done. Drain liquid into container, cover and refrigerate overnight. Wrap cooked meat in plastic wrap and refrigerate overnight.
- 2. Remove solidified fat from top of meat broth. Trim fat and bone from meat. Cut meat into ½ inch cubes.
- 3. Heat 5 cups unseasoned liquid in large Dutch oven or cooking pot. Add defatted meat broth and cubes of meat.
- 4. Wash cutting board and knife.
- 5. Wash and prepare vegetables using clean cutting board and knife.
- 6. Prepare and add vegetables and seasonings in order given above. Simmer until vegetables are tender.
- 7. Add V-8 and tomato juice; heat through and serve. At this point, add a portion of the juices to a portion of the soup mixture to make the amount you think will be eaten at this first meal. Add the remainder of the juice to the rest of the soup mixture and pour in shallow containers (or tall thin containers) to cook in the refrigerator where air can circulate around each side of each container for quick cooling. You can cool faster by adding a few ice cubes to each container.
- Serving Size: 1 ½ cup
- Calories: 145
- Total Fat: 3 g
- Sodium: 226 mg
- Total Carbohydrates: 22 g
- Dietary Fiber:
- Protein: 7 g
Choose lower sodium versions of canned vegetables and vegetable juices to cut your sodium intake.
If reduced sodium foods taste a little bland, experiment with pepper (black, red and white), or a splash of hot pepper sauce.