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Wintery Vegetable Beef Soup

 
One serving costs about $1.88

$1.88 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter,gluten-free,gluten free lunch,soup,main course,main dish,dinner
spoonacular Score:80%

Spoonacular Score: 80%

 

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.

Ingredients

Servings:
0.5 Tbsps
0.5 Tbsps butter
butter
0.5 Tbsps
0.5 Tbsps oil
oil
2 pounds
2 pounds beef chuck
beef chuck
1 quart
1 quart stock/broth/water
stock/broth/water
4 slice
4 slice thick-cut peppered bacon
thick-cut peppered bacon
2 large
2 large sweet potatoes
sweet potatoes
2 large
2 large diced parsnips
diced parsnips
2 large
2 large diced carrots
diced carrots
2 large
2 large diced sticks celery
diced sticks celery
1 large
1 large diced onion
diced onion
5 cloves
5 cloves garlic
garlic
0.25
0.25  red cabbage
red cabbage
0.25
0.25  green cabbage
green cabbage
1 sprigs
1 sprigs thyme
thyme
1 sprigs
1 sprigs parsley
parsley
2
2  eachs bay leaves
eachs bay leaves
2
2  eachs bay leaves
eachs bay leaves
2 quarts
2 quarts stock/broth/water
stock/broth/water
some
some black pepper
black pepper
0.5 Tbsps butter
0.5 Tbsps
butter
0.5 Tbsps oil
0.5 Tbsps
oil
2 pounds beef chuck
2 pounds
beef chuck
1 quart stock/broth/water
1 quart
stock/broth/water
4 slice thick-cut peppered bacon
4 slice
thick-cut peppered bacon
2 large sweet potatoes
2 large
sweet potatoes
2 large diced parsnips
2 large
diced parsnips
2 large diced carrots
2 large
diced carrots
2 large diced sticks celery
2 large
diced sticks celery
1 large diced onion
1 large
diced onion
5 cloves garlic
5 cloves
garlic
0.25  red cabbage
0.25
red cabbage
0.25  green cabbage
0.25
green cabbage
1 sprigs thyme
1 sprigs
thyme
1 sprigs parsley
1 sprigs
parsley
2  eachs bay leaves
2
eachs bay leaves
2  eachs bay leaves
2
eachs bay leaves
2 quarts stock/broth/water
2 quarts
stock/broth/water
some black pepper
some
black pepper

Equipment

dutch oven
dutch oven
bowl
bowl
frying pan
frying pan
dutch oven
dutch oven
bowl
bowl
frying pan
frying pan


Instructions

Begin by melting the butter with the oil in a large Dutch oven. Brown your beef well on all sides. 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. When beef is finished, transfer it to a large bowl with any juices and let cool until able to handle, then shred it. In the same pot you cooked the beef in, add the bacon and cook just done. Remove bacon, but leave fat in pan. Add veggies and cook until just beginning to soften. Add shredded beef and reserved bacon back to pot along with herbs. Add 2 qts. stock (or more to just cover) and simmer over medium-low heat until vegetables are tender, ~10 minutes or so. I let it sit, covered for at least an hour to allow the flavors to come together. Remove herb stems and bay leaves. Season with freshly cracked black pepper (and salt if needed, depends on the saltiness of the liquid you used, so taste first). To serve, drizzle with a glug of balsamic vinegar and grate some fresh parmesan over the top. Sprinkle with fresh, chopped herbs and more black pepper, if desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.89
Ingredient
½ tablespoons butter
½ tablespoons oil
2 pounds beef chuck
4 slices thick-cut peppered bacon
2 larges sweet potatoes
2 larges diced parsnips
2 larges diced carrots
2 larges diced sticks celery
1 large diced onion
5 cloves garlic
¼ red cabbage
¼ green cabbage
1 sprig thyme
1 sprig parsley
2 eachs bay leaves
2 eachs bay leaves
some black pepper
Price
$0.06
$0.02
$8.65
$1.13
$2.27
$1.03
$0.25
$0.03
$0.33
$0.33
$0.46
$0.35
$0.05
$0.04
$0.04
$0.04
$0.02
$15.10

Nutritional Information

Quickview
399 Calories
26g Protein
19g Total Fat
32g Carbs
33% Health Score
Limit These
Calories
399k
20%

Fat
19g
30%

  Saturated Fat
7g
49%

Carbohydrates
32g
11%

  Sugar
9g
10%

Cholesterol
87mg
29%

Sodium
265mg
12%

Get Enough Of These
Protein
26g
52%

Vitamin A
15452IU
309%

Zinc
9mg
63%

Vitamin B12
3µg
53%

Vitamin K
49µg
47%

Vitamin C
37mg
45%

Vitamin B6
0.84mg
42%

Selenium
27µg
39%

Manganese
0.66mg
33%

Phosphorus
328mg
33%

Vitamin B3
6mg
32%

Potassium
1040mg
30%

Fiber
6g
27%

Iron
3mg
20%

Vitamin B5
1mg
19%

Magnesium
71mg
18%

Vitamin B1
0.27mg
18%

Vitamin B2
0.29mg
17%

Copper
0.34mg
17%

Folate
63µg
16%

Calcium
108mg
11%

Vitamin E
1mg
10%

Vitamin D
0.16µg
1%

covered percent of daily need

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