By Justin Boudreaux
Vegetable and Beef Soup
Don’t let that cold weather hold you down! This hearty Vegetable and Beef Soup with Lima Beans is the perfect thing to keep you warm and nourished. Its bursting with those fresh garden picks and Camellia brand green baby lima beans.
Updated at: Thu, 17 Aug 2023 01:02:02 GMT
Nutrition balance score
Good
Glycemic Index
43
Low
Nutrition per serving
Calories6606 kcal (330%)
Total Fat420.2 g (600%)
Carbs332.4 g (128%)
Sugars120.9 g (134%)
Protein392.6 g (785%)
Sodium15303.5 mg (765%)
Fiber58.6 g (209%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1chuck roast
0.5 headcabbage
0.25 lbgreen beans
0.5 bagfrozen baby lima beans
4carrots
large
2turnips
0.5 packBella mushrooms
2onions
1bell pepper
4 qtbeef stock
2cans tomato sauce
20 ozlow sodium V-8
plus more as needed
10 cupswater
1 cuppasta
optional
0.75 cpflour
0.75 cpoil
3bay leaves
creole seasoning
italian herb blend
garlic powder
parsley
Instructions
Step 1
Wash lima beans and soak overnight in water.
Step 2
Prep all ingredients. Rough chop and peel vegetables. Dice onion and pepper.
Step 3
Break down chuck roast by removing hard fat and dicing into bite sized pieces. Season meat liberally with above seasonings and sprinkle with flour.
Step 4
Heat oil and brown seasoned meat in small batches.
Step 5
Add all meat back into pot and add in onions and peppers and cook until soft.
Step 6
Add a little beef stock to deglaze pot. Scrape bottom to release all burnt on seasoning.
Step 7
Add in 2 quarts beef stock, tomato sauce and V-8. Add 10 cups water, 3 bay leaves and season.
Step 8
Add baby lima beans. Simmer on low for 2 hours or until beans start to get soft. Add liquid as needed. I eventually used all 4 quarts of beef stock.
Step 9
Add in carrots and turnips and cook for 30 minutes.
Step 10
Add in pasta and remaining vegetables and cook another 30 minutes.
Step 11
Enjoy with some toasted, buttered bread on a cold day.
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