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Summer Vegetable Soup

Summer Vegetable Soup recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 301.6
Dietary: Gluten-free
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
  • 1 pound Stew meat,lean,1" cubes
  • 1 Beef Knuckle bone,cracked
  • 4 quart Water
  • 8 Tomatoes,large,fresh,chopped
  • 2 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 Red Pepper,hot*
  • 1 Bay Leaf
  • 2 Onions,lg,mild,peeled/choppe
  • 1 cup Celery
  • 2 cup Carrots,scraped/sliced
  • 1 Potato,medium,peeled/diced
  • 1 cup Lima beans,fresh
  • 1 cup Cabbage,chopped
  • 1 1/2 cup Corn,fresh,cut from cob
Directions
  1. 1
    Place beef and beef knuckle in soup pot.
  2. 2
    Add the water, tomatoes, salt, pepper, red pepper, bay leaf, and onion.
  3. 3
    Bring to a
  4. 4
    boil , then lower
  5. 5
    heat , partially
  6. 6
    cover the pot, and
  7. 7
    let the mixture
  8. 8
    simmer for 3-4 hours, or until the meat is very tender.
  9. 9
    Remove knuckle bone and bay leaf.
  10. 10
    Add celery, carrots, potato, lima beans, and cabbage.
  11. 11
    Continue to simmer about 30 minutes.
  12. 12
    Add corn and continue to cook until all vegetables are tender.
  13. 13
    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.

Keywords: beans,fresh, boiling, bone,cracked, cabbage,chopped, carrots,scrapedsliced, celery, cob, corn,fresh,cut, cubes, international, knuckle, leaf, lima, meat,lean,1, onions,lg,mild,peeledchoppe, pepper, pepper,hot, potato,medium,peeleddiced, salt, simmering
Read it online: https://www.chefs-mate.com/recipe/summer-vegetable-soup/