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Ingredients
US|METRIC
13 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 1 lb. beef (chuck, cut into small pieces, or use the cooked beef that is leftover from making your brown stock)
- 1 cup onions (diced)
- 1/2 cup celery (diced)
- 1 cup carrots (diced)
- 1/2 cup leeks (diced)
- 1 clove garlic (minced)
- 6 oz. tomato paste (1 can)
- 1 tsp. dried thyme
- 6 oz. juice (V-8, 2 cans)
- 1/2 cup red wine
- 2 qt. stock (brown, see recipe here,or canned beef stock)
- 2 cups water
- 14 oz. diced tomato (1 can)
- 1 cup cabbage (chopped)
- 1/2 cup white turnip (diced)
- 1/2 cup green beans (roughly chopped)
- 1 cup potato (white, diced)
- 3 oz. baby spinach
- 11 oz. corn (1 can, kernel, drained)
- 14 oz. white beans (1 can, drained and rinsed)
- salt (as needed)
- pepper (as needed)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2.5g13% |
| Trans Fat0g |
| Cholesterol30mg10% |
| Sodium430mg18% |
| Potassium890mg25% |
| Protein16g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A50% |
| Vitamin C40% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
doug roeshot 7 years ago
Soup was good,recipe should be tweaked to add beef in with broth addition. Chuck roast needs all that time for the collagen to soften.