Cut roast beef into bite-sized pieces.
Put 1/4 cup oil in soup pot, add beef, and brown
Add bullion to pot
Add tomatoes to pot
Add vegetables to pot
Bring to a rolling boil
Turn down heat and simmer for 1 hour
I use a 11 qt stock pot when I make this and it is quite full.
This also keeps well in the freezer for a quick meal when I am running late.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (874g)|
|Recipe Makes: 12|
|Calories from Fat: 192 (32%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 74.8mg||23 %|
|Sodium 1130.3mg||39 %|
|Potassium 1840.7mg||48 %|
|Total Carbohydrate 69.4g||20 %|
|Dietary Fiber 15.1g||60 %|
|Sugars, other 54.3g|
|Protein 35.2g||50 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 599
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What would you serve with this? Link in another recipe
josamdaI did not use 15 cubes of beef boullion. I used one envelope and beef bones for the flavor. It was delicious my family loved it6y ago
SailuverI use a 11 qt soup pot for this and it is very full! When done, I let the soup cool in the pot until I can put it away in plastic tubs or bags for the freezer. [I posted this recipe.]7y ago