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This International soup features Stew meat, lean, ” cubes, Knuckle bone, cracked. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Summer Vegetable Soup
Description
This International soup features Stew meat, lean, " cubes, Knuckle bone, cracked. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Place beef and beef knuckle in soup pot.
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Add the water, tomatoes, salt, pepper, red pepper, bay leaf, and onion.
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Bring to a
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boil , then lower
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heat , partially
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cover the pot, and
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let the mixture
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simmer for 3-4 hours, or until the meat is very tender.
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Remove knuckle bone and bay leaf.
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Add celery, carrots, potato, lima beans, and cabbage.
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Continue to simmer about 30 minutes.
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Add corn and continue to cook until all vegetables are tender.
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Cool slightly, remove surface fat, then reheat and serve
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 301.6kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 2.0g10%
- Cholesterol 19.5mg7%
- Sodium 9902.2mg413%
- Total Carbohydrate 55.7g19%
- Dietary Fiber 15.4g62%
- Sugars 12.3g
- Protein 14.2g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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