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* Exported from MasterCook *
Jazzy Beef Soup
Recipe By :Mr. Food, Modified by Art Guyer
Serving Size : 10 Preparation Time :0:00
Categories : Volume 7-02 Feb 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
1/4 cup flour
3 pounds beef stew meat -- trimmed and
cut into 1/2-inch chunks
1 large onion -- chopped
2 celery ribs -- sliced
4 garlic cloves -- minced
2 cups beef broth
1 cup red wine
1 cup water
28 ounces crushed tomatoes -- undrained (1 can)
4 beef bouillon cubes
1 1/2 teaspoons sugar
or sugar substitute
1/4 teaspoon ground red pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped cabbage
1 green bell pepper -- chopped
1/4 cup fresh lemon juice
Lightly flour beef cubes.
In a large soup pot, heat the olive oil and brown the beef cubes. Add the
onion, celery and garlic; saute the vegetables and beef for another 5
minutes. Add the liquids and tomatoes; heat to almost boiling. Add the
bouillon, sugar, ground red pepper, salt and black pepper; continue to
cook over medium-high heat.
Bring to a boil then reduce the heat to low; cover and simmer for 1 1/2
hours.
Stir in the cabbage and bell pepper; cover and cook for 30 to 45 minutes
or until the beef is tender. If you prefer, add a little thickener to
reduce the liquid nature of the soup.
Stir in the lemon juice and serve.
Serving 8 to 10.
Contributed to the FareShare Gazette by Art; 7 February 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 362 Calories; 18g Fat (46.0% calories from
fat); 33g Protein; 13g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 923mg
Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbohydrates.
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