|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Vegetable-Beef Soup |
|
Serves: 7 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Vegetable-Beef Soup recipe on the web!!Prep: 50 min; Cook: 4 hr Beef and Broth (see recipe) _ ear corn or 1/2 cup frozen whole kernel corn _ medium potatoes, cubed (2 cups) _ medium tomatoes, chopped (1 1/2 cups) _ medium carrot, thinly sliced (1/2 cup) _ stalk , medium celery, sliced (1/2 cup) _ medium onion, chopped (1/2 cup) _ cup 1-inch pieces green beans _ cup shelled green peas or 1 cup frozen green peas ___ teaspoon pepper 1. Make Beef and Broth. If necessary add enough water to broth to measure 5 cups. Return strained beef and broth to 4-quart Dutch oven. 2. Cut kernels from corn cob. Stir corn and remaining ingredients into broth. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender. NUTRITION FACTS: 1 Serving (about 1 1/2 cups):; Calories 235 (Calories from Fat 90); Fat 10g (Saturated 4g); Cholesterol 50mg; Sodium 410mg; Carbohydrate 20g (Dietary Fiber 4g); Protein 20g % DAILY VALUE:; Vitamin A 18%; Vitamin C 14%; Calcium 2%; Iron 16% DIET EXCHANGES:; 1 Starch; 2 Lean Meat; 1 Vegetable; 1/2 Fat Barley-Vegetable-Beef Soup: Omit potatoes. Stir 2/3 cup uncooked barley and 1/2 teaspoon salt into Beef and Broth in step 1. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Stir in remaining ingredients. Cover and simmer about 30 minutes or until barley and vegetables are tender. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Burgundy Beef Stew Chili White Chili Hungarian Goulash Everyday Cassoulet Shrimp Gumbo Quick Jambalaya Oyster Stew Easy Cioppino TIPS FOR BROTHS Fish Broth Vegetable Broth Chicken and Broth Beef and Broth Vegetable-Beef Soup Chicken Noodle Soup Gazpacho Cream of Broccoli Soup Borscht Beer-Cheese Soup Cream of Mushroom Soup French Onion Soup Wild Rice Soup Hearty Tomato Soup New England Clam Chowder Manhattan Clam Corn Chowder PREPARING SPLIT PEAS Senate Bean Soup Cuban Black Bean Soup Split Pea Soup Chicken, Artichoke and Red Onion Pizza American Grilled Cheese Barbecued Roast Beef Sandwiches Beef Burritos Calzone Chicken Salad Sandwiches Chicken Tacos Garden Vegetable Wraps Gyros Montana Panini Pizza Pizza Crust Reuben Sandwiches Sloppy Joes Submarine Sandwich Zesty Barbecue Sauce STEWS AND SOUPS BASICS QUICK HOMEMADE SOUP CHOWDER CHAT SANDWICH BASICS |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
