lunch

Wintery Vegetable Beef Soup

Name: Wintery Vegetable Beef Soup
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1/2 tablespoon butter; 1/2 tablespoon oil; 2 pounds beef chuck (or any tougher, stew-worthy cut); 1 quart stock/broth/water; 4 slices thick-cut, peppered bacon; 2 larges sweet potatoes, peel & dice; 2 larges parsnips, diced; 2 larges carrots, diced; 2 larges sticks celery, diced; 1 large onion, diced; 5 cloves garlic, peel & smash; 1/4 of a red cabbage, sliced thin; 1/4 of a green cabbage, sliced thin; sprigs thyme; sprigs parsley; 2 eachs bay leaves; 2 quarts stock/broth/water; black pepper

“Wintery Vegetable Beef Soup is a main course that serves 8. Watching your figure? This gluten free recipe has 400 calories, 26g of protein, and 19g of fat per serving. For $1.88 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. This recipe is liked by 2 foodies and cooks. It will be a hit at your Autumn event. A mixture of butter, parsley, beef chuck, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 66%. If you like this recipe, take a look at these similar recipes: Wintery Vegetable Beef Soup, Beef Soup Series – Part 3: Hearty Beef Vegetable Soup, and Beef Soup Series – Part 3: Hearty Beef Vegetable Soup.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Butter½ tbsp
Oil½ tbsp
Beef chuckor any tougher, stew-worthy cut2 lb
Stock/broth/water1 quart
Peppered baconpeppered bacon4 slice
Sweet potatoespeel & dice2 large
Parsnipsdiced2 large
Carrotsdiced2 large
Sticks celerydiced2 large
Onionlarge, diced1 large
Garlicpeel & smash5 cloves
Cabbagesliced thin¼
Cabbagesliced thin¼
Thyme1 sprig
Parsley1 sprig
Eachs bay leaves2
Stock/broth/water2 quart
Pepper8 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

12 steps · 45 min

1
Begin by melting the butter with the oil in a large Dutch oven. Brown your beef well on all sides.
2
Once all sides are browned, drain off any excess fat in pan (more than a tsp.) and add 1 qt. of stock to pot. Bring to boil, then reduce to simmer. Cover pan and simmer gently for until meat is fork tender, ~2 1/2 hours.
3
When beef is finished, transfer it to a large bowl with any juices and let cool until able to handle, then shred it.

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