Try this Vegetable Beef Soup per Mom and Simply Recipes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400. Salt bones and brown, turning once. Remove from oven and place bones and stew meat in a large stock pot. Cover with 1-2" water. Add onion, carrot, garlic, and salt. Bring to a low simmer and cook for 2-3 hours, until meat is tender. Strain stock, removing bones and meat. Return stock and meat to the pot and add tomatoes, green pepper, bay leaf, oregano, and potato, cooking until almost done. Then add corn and green beans.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 35.4mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
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: 4
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