Vegetable Beef Soup II

Name: Vegetable Beef Soup II
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 2 cubes beef bouillon cube; 2 carrots, chopped; 2 stalks celery, chopped; 0 teaspoons dried basil; 0 teaspoons dried thyme; 680 grams ground sirloin; 237 milliliters chopped onion; 1 russet potato, chopped; 1 Tbsp salt; 822 grams stewed tomatoes; 1 liters water

Vegetable Beef Soup II might be a good recipe to expand your main course recipe box. This recipe serves 8. One serving contains 247 calories, 18g of protein, and 13g of fat. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. If you have bay leaf, onion, carrots, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large stock pot brown sirloin and onion.

Ingredients you will need

Porterhouse Steak

Onion

Stock

Equipment you will use

Pot

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.

Ingredients you will need

Beef Bouillon