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Harvest Vegetable Soup Recipe

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This recipe for Harvest Vegetable Soup is from The Donathan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb Beef Chuck Blade Roast
6 cups water
1 onion,chopped
1 tsp. black pepper
1 tbsp. vegetable seasoning mix
3 potatos,peeled & diced
2 turnips, peeled & diced
3 carrots, peeled & sliced
1/2 cup celery, sliced
12 oz mixed vegetables, frozen
2 cups cabbage, shredded
Directions:
Directions:
Trim fat from beef and cut into 1/2 inch cubes. Place beef, water, onion and spices in a large pot. Simmer until beef is tender. Add vegetables and continue cooking until vegetables are done.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Per Serving:
388 Calories
19 g Protein
18 g Total Fat
7 g Saturated Fat
1 g Polyunsaturated Fat
8 g Monounsaturated Fat
39 g Carbohydrates
7.2 g Fiber
141 mg Sodium
1048 mg Potassium
61 mg Cholesterol

 

 

 

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