Tomato Soup
by PaulinaMagdalena
tomato soup with meat and pasta
INGREDIENTS
- 4 Litres Water
- 1 kg Beef Joint
- 3 whole Carrots ; Peeled
- 1 whole Parsnips ; Peeled
- 1 whole Celery ; Peeled
- 1 whole Leek
- 1 whole Onion ; Peeled
- 350 g Tomato Puree
- 1 can Chopped Tomatoes
- 1 tablespoon Vegetable Seasoning
- 1 Cube Beef Stock
- 1 Cup Cooking Cream
- 1 Pinch Salt
- 2 All Spice
- 2 Bay leaves
- 1 kg Pasta
INSTRUCTIONS
Boil meat in water with salt.
Peel vegetables.
When water is boiling add bay leaves, all spice, beef stock, vegetable seasoning, and onion.
Boil for 20 minutes.
Add carrots, parsnip, leek and celery.
Boil until meat is cooked throughout.
Cook Pasta in separate saucepan.
Remove vegetables when soft.
Add chopped tomatoes and tomato puree to meat.
Boil for 10 minutes.
Add cream.
Turn off heat.
When Pasta is ready, strain and put in bowls.
chop meat and place on top of pasta.
pour soup over meat and pasta.
Serve hot and enjoy! :-)
NOTES
PaulinaMagdalena
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (616g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 1020 | ||
| Calories from Fat: 198 (19%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 22g | 29 % | |
| Saturated Fat 5.5g | 27 % | |
| Monounsaturated Fat 3.3g | ||
| Polyunsanturated Fat 2.1g | ||
| Cholesterol 26.5mg | 8 % | |
| Sodium 574mg | 20 % | |
| Potassium 1312.2mg | 35 % | |
| Total Carbohydrate 160.1g | 47 % | |
| Dietary Fiber 24.7g | 99 % | |
| Sugars, other 135.4g | ||
| Protein 52.2g | 75 % | |
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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: 1020
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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