Saturday Night Beef Vegetable Soup
Ladle up bowls of this hearty beef roast and potato stew for dinner when the weather cools. Serve with garlic bread, crackers, or corn bread.
Prep Time:
15 mins
Total Time:
2 hrs 5 mins
Servings:
4 to 5 servings
Ingredients
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1 pound boneless beef chuck roast
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1 tablespoon cooking oil
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2 14-1/2-ounce cans diced tomatoes
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1 teaspoon salt
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1/2 teaspoon dried thyme, crushed
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1 bay leaf
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1 cup water
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3 medium carrots, sliced
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2 small potatoes, peeled, if desired, and cut into 1/2-inch cubes
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1 cup chopped onion
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1/2 cup frozen peas
Directions
1.
In a large skillet, brown beef on all sides in oil over medium high heat. Place beef on a rack in a roasting pan. Roast, uncovered, in a 350 degree F oven for 60 minutes. Transfer to a cutting board. Cut into 1/2-inch cubes.
2.
Transfer meat to a 4-quart Dutch oven. Add undrained tomatoes, salt, thyme, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, 30 minutes. Remove bay leaf.
3.
Stir in water, carrots, potatoes, and onion. Return to boiling. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. Stir in peas and cook, covered, 3 minutes more. Makes 4 to 5 servings.
Nutrition information
Calories 339, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 67 mg, Sodium 1038 mg, Carbohydrate 36 g, Fiber 5 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 77%, Calcium 12%, Iron 29%.
Percent Daily Values are based on a 2,000 calorie diet
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