* Exported from MasterCook * Consumer Reports Vegetable Beef Soup Recipe By : Consumers Reports March 1980 Serving Size : 4 Preparation Time :0:00 Categories : Beef Soups Vegetables **Edited Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 teaspoons Vegetable oil 1/2 pound Stew meat -- in 1/2" cubes 1/2 cup Onion -- chopped 1 teaspoon - salt -- opt'l 1/4 teaspoon Fresh ground black pepper 5 cups - water -- MIXED DICED VEGETABL 1 cup Potatoes 3/4 cup Carrots 1/2 cup Radishes -- peeled 1/2 cup Fresh green beans 1/2 cup Celery 1/2 cup Green peas 1/4 cup Scallions Heat three teaspoons of the vegetable oil in a six-quart pot. Brown meat inoil. Add chopped onion and saute' lightly. Add seasoning, stir, then add water. Heat to boiling. Cover pot and simmer for about one hour or until meat is tender. In a skillet, saute' potatoes, carrots, and radishes in the remaining oil until the potatoes become slightly transparent. Stir in green beans, celery, and peas. Add stir-fried vegetable mix to beef-water mixture in pot. Add scallions. Then heat to boil. Cover pot and simmer until vegetables become tender. Our soup has 270 calories per eight-ounce serving--more than any of the canned soups. But our soup is much more nutritious. It has all the vitamins and minerals in a pot of cooked vegetables, 11.8 grams of protein and 11.5 grams of carbohydrates per serving, and no added sweetener. The fat (19.8 grams) came from the polyunsaturated vegetable oil and the saturated fat in the meat. Using less meat, or a leaner cut, or both would help lower the fat levels. Our homemade soup costs 30 cents per serving. - - - - - - - - - - - - - - - - - -