German Tomato Soup

This soup has a great blend of beef, vegetables and tomato broth that will fill any eater’s stomach to the brim.

Step: 1

Heat a large Dutch oven or soup pot over medium-high heat. Crumble in the ground beef. Cook, stirring frequently, until evenly browned. Drain excess grease. Stir in the cabbage, potatoes, carrots, onion, tomato soup, milk and water. Bring to a boil, then simmer over medium heat for 30 minutes. Reduce heat to low, and cook for 1 1/2 hours before serving.

Per Serving: 489 calories; protein 28.2g; carbohydrates 57g; fat 17.5g; cholesterol 75.1mg; sodium 983.3mg.

The name of “stew” can refer to both a food and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.