Vegetable Beef Soup II

An easy, economical and delicious soup to serve your family on a cold day.

Step: 1

In a large stock pot brown sirloin and onion. Drain grease and add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil. Cover and cook until vegetables are tender, approximately 45 minutes.

Per Serving: 250 calories; protein 18.4g; carbohydrates 15g; fat 13.1g; cholesterol 57mg; sodium 1380.3mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.