Food and Nutrition

Accessibility


| Share

Hearty Vegetable Beef Soup

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 1.5 pounds of beef, bison or venison, cut into 1-inch cubes*
  • 5 potatoes, washed and cut into 1-inch pieces
  • 5 large carrots cut into 1-inch pieces or 12 to 16 ounces of baby carrots
  • 1 onion, diced
  • 1 28-ounce can of tomatoes (choose flavored ones if you wish)
  • 2 bay leaves
  • 1 tsp. garlic powder
  • 1/2 tsp. of salt (optional)
  • 1/2 tsp. of pepper
  • 1 c. water

Directions

Trim the fat from the meat. Combine all the ingredients in a slow cooker and mix well. Cook on low for eight to 10 hours or on high for four to six hours. Alternate directions: Simmer ingredients in a large, covered pot on a stove over medium-low heat for 60 to 90 minutes, until vegetables are tender. Use a “no salt” seasoning if you wish.

*If desired, you can brown the meat prior to adding.

 

Makes 10 servings.

Per serving: 210 calories, 4 grams (g) fat, 27 g carbohydrate, 4 g fiber and 290 milligrams sodium.

Files
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.