Vegetable Beef Soup

Portion Size:  2 cups 

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 1/2 Pounds lean stew meatTrim all visible fat, cut into bite size pieces
1 Teaspoon vegetable oil
4 Medium carrots (2 cups)Wash, peel and slice
4 large potatoes (4 cups)Wash, peel and chop
2 Medium onions (1 cup)Wash, peel and dice
2 Celery stalks (1 cup)Wash, trim and dice
2 Tablespoons parsley flakes
2 (16 ounce) cans low sodium tomatoes
2 ounces low sodium beef bouillon 
1 Teaspoon salt 
1/4 Teaspoon pepper
For gluten free (GF): Use GF beef bouillon. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point / Quality Assurance
1Peel and cut carrots and potatoes into large cubes.
2Coarsely chop onions, celery, and canned tomatoes.
3In a large soup pot heat oil.
4Add stew meat and brown.
5Drain excess fat.
6Add carrots, potatoes, onions, celery, parsley, tomatoes, beef bouillon salt and pepper.
7Add 8 cups water.
8Bring to boil.
9Reduce heat and simmer for 2 to 3 hours. Cook until internal temperature reaches 165 F degrees for 15 seconds 
To make this recipe gluten free: Use GF bouillon. Always check all ingredients to be sure they are gluten free.

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