Beef and vegetables
Put soup bone in heavy dutch oven and cover with water. Add onion, red peppers and tomatoes. Bring to a boil, reduce heat to a simmer and cook for one hour or until the meat is tender and will pull from the bone. Remove the bone and cut meat from it. Dice meat into small pieces and return to the pot. Add cabbage, potatoes and celery, and continue cooking until the vegetables are tender. Add peas and corn and heat through. Add more water as necessary throughout the cooking time. (A can of mixed vegetables or package of frozen, mixed vegetables may be substituted for carrots, corn and peas). Always use fresh celery, potatoes and cabbage even though they may be in the mixed vegetables. Season to taste with salt and pepper.
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Serving Size: 1 Serving (2812g) | ||
Recipe Makes: Servings | ||
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Calories: 1039 | ||
Calories from Fat: 52 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1628.8mg | 56 % | |
Potassium 7960.4mg | 209 % | |
Total Carbohydrate 241.3g | 71 % | |
Dietary Fiber 73.8g | 295 % | |
Sugars, other 167.5g | ||
Protein 27.6g | 39 % | |
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: 1039
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