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Name: Steak Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Beef bouillon cube; 5 oz Frozen mixed vegetables; 1/2 lb Ground beef; browned and; 1/4 c Onions; diced; 1/4 c Carrot; diced; 3/4 ts Kitchen Bouquet; 1/2 ts Flavor enhancer; 1/4 c Flour; 1/4 ts Black Pepper ground; 4 tb Butter; 1/2 c Canned tomatoes; diced; 1/4 c Celery; diced; 20 oz Beef consomme; 2 10-oz cans

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INGREDIENTS

1 Beef bouillon cube
5 oz Frozen mixed vegetables
1/2 lb Ground beef; browned and
1/4 c Onions; diced
1/4 c Carrot; diced
3/4 ts Kitchen Bouquet
1/2 ts Flavor enhancer
1/4 c Flour
1/4 ts Black Pepper ; ground
4 tb Butter
1/2 c Canned tomatoes; diced
1/4 c Celery; diced
20 oz Beef consomme; 2 10-oz cans

Servings

INSTRUCTIONS

1. Place the butter in a soup pot and allow to melt without browning. 2. Add flour and stir to form a smooth paste. Cook the mixture (roux) over medium heat, without browning, for 3 minutes, stirring constantly. 3. Add the consomme to the roux and stir until smooth and lightly thickened. Bring to a full boil. 4. Add the fresh vegetables, tomatoes and seasonings and allow to regain a boil. Reduce the heat and simmer until the vegetables are just barely tender. (This should take about 20 to 30 minutes.) 5. Add the frozen vegetables and browned ground steak. Simmer an additional 15 minutes. Recipe By : Dining In--Kansas City Posted to EAT-L Digest 5 October 96 Date: Sun, 6 Oct 1996 19:58:19 +0000 From: Deborah Kirwan NOTES : "Be sure to simmer long enough that the flavors become well blended." Deb * "The kitchen is a country in which kirwan@creighton.edu * there are always discoveries to be * made." --La Reyniere

NOTES

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Steak Soup

1 Beef bouillon cube
5 oz Frozen mixed vegetables
1/2 lb Ground beef; browned and
1/4 c Onions; diced
1/4 c Carrot; diced
3/4 ts Kitchen Bouquet
1/2 ts Flavor enhancer
1/4 c Flour
1/4 ts Black Pepper ground
4 tb Butter
1/2 c Canned tomatoes; diced
1/4 c Celery; diced
20 oz Beef consomme; 2 10-oz cans

1.  Place the butter in a soup pot and allow to melt without browning.    2.  Add flour and stir to form a smooth paste.  Cook the mixture (roux)  over medium heat, without browning, for 3 minutes, stirring constantly.    3.  Add the consomme to the roux and stir until smooth and lightly  thickened.  Bring to a full boil.    4.  Add  the fresh vegetables, tomatoes and seasonings and allow to regain  a boil.  Reduce the heat and simmer until the vegetables are just barely  tender.  (This should take about 20 to 30 minutes.)  5.  Add the frozen vegetables and browned ground steak.  Simmer an  additional 15 minutes.  Recipe By     : Dining In--Kansas City    Posted to EAT-L Digest  5 October 96    Date:    Sun, 6 Oct 1996 19:58:19 +0000    From:    Deborah Kirwan <dkkirwan@CREIGHTON.EDU>    NOTES : "Be sure to simmer long enough that the flavors become well  blended."    Deb                   * "The kitchen is a country in which    kirwan@creighton.edu  * there are always discoveries to be                        * made."           --La Reyniere

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Nutrition

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Serving Size: 1 Serving (265g)
Recipe Makes: 4 Servings

Calories: 164
Calories from Fat: 107 (65%)

Amt Per Serving		% DV

	Total Fat 11.9g	16 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.6g
Cholesterol 30.6mg		9 %
Sodium 114mg		4 %
Potassium 110.1mg		3 %
Total Carbohydrate 12.8g		4 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 11g
Protein 2.5g		4 %
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.

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Calories per serving: 164

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