Vegetable Soup With Meat
Updated Oct. 11, 2023
- Total Time
- 2 hours 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 20cups water
- 3pounds veal neck bones
- 2pounds boneless chuck, cut into small cubes
- 2cups canned whole tomatoes
- 2large onions, chopped (2 cups)
- 6ribs celery, diced (3 cups)
- 4potatoes, peeled and diced (3 cups)
- 5carrots, scraped and diced (2½ cups)
- 3cups broccoli stems, peeled
- Salt to taste if desired
- Freshly ground pepper to taste
- ½cup chopped parsley
Nutritional analysis per serving (14 servings)
255 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 27 grams protein; 1540 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a big soup pot, put the water, bones and meat. Bring to boil. With hands, crush tomatoes into chunks; add to pot. Add onions, celery, potatoes, carrots and broccoli stems. Simmer 1½ hours, occasionally skimming foam off the top.
- Step 2
When nearly done, remove bones from soup, cut meat off the bones and return meat to soup. Discard bones. Just before serving, salt and pepper to taste, and garnish with parsley.
Private Notes
Comments
I used chopped spinach instead of broccoli and it worked well! This soup smells wonderful while cooking. Added bouquet garni while cooking and the parsley at the end. Wonderful and hearty on a cold night.
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