Beef Vegetable Soup

Portion Size: 1 cup

Ingredients: Yields:  8 servings

Ingredients Notes: 
½  lbs. Beef, cubed
2 tablespoons canola oil
1/2 teaspoon salt
1/2 cup  finely chopped onionWashed, peeled and finely chopped
½ cup finely chopped carrotWashed, peeled and finely chopped
½ cup finely chopped celeryWashed, trimmed and finely chopped
½ cup  chopped potatoesWashed, peeled and chopped
1 teaspoon marjoram
6 cups reduced sodium beef broth
1 cup no added salt canned diced tomatoes
1 bay leaves
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
½ cup  frozen green peas

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Heat the oil into a large stock and set over medium heat.
2Season beef cubes with salt and pepper. Sauté until brown. Add broth and bring to boil. Reduce heat. Simmer for 45-60 minutes until beef is tender. 
3Add remaining ingredients (except peas) and bring to a boil
4Reduce the heat to low, cover and cook at a low simmer until tender, approximately 25 to 30 minutes.Cook until internal temperature reaches 165°F.
5Stir in peas just before serving and heat through.  Remove bay leaves and serve. 
To make this recipe gluten free: Use GF broth. Always check all ingredients to be sure they are gluten free.
Posted in

Jacqueline Larson M.S., R.D.N. and Associates