This is a good recipe for winter. I like it thick and hearty. It is faster and easier to make when I have leftover meat from pot roast. Amounts are really approximate and I've made a million variations.
You may use 1" cubed chuck roast or already cooked chuck roast cut into pieces.
1. If starting from scratch, brown the meat in a dutch oven. Season with salt and pepper and add the garlic to saute. Add the can of tomatoes and water and bouillion. (Sometimes I add a can of Rotel also.) Cook until meat is tender.
2. Add ingredients according to the ones that take the longest to cook. (I do not like vegetables to be mushy. First carrots, then potatoes cubed, then onion diced. Cook until vegies are starting to get soft.
3. Add macaroni. Cook a few minutes until it is almost cooked.
4. Add the peas, corn, mushrooms and peppers. Cook a few more minutes..about 5 or 10. Season to taste.
5. Sometimes I add a squeeze of lime toward the end of cooking.
The easiest and fastest way to make this soup is with leftovers from chuck roast. Always add some of the gravy. It would replace the boullion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (547g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 582 | ||
Calories from Fat: 202 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.5g | 30 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 74.9mg | 23 % | |
Sodium 1304.2mg | 45 % | |
Potassium 1041.3mg | 27 % | |
Total Carbohydrate 63.4g | 19 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 55.1g | ||
Protein 31.6g | 45 % | |
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: 582
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