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Add a photoBig Batch so you can freeze for a quick winter dinner...
Ingredientes
- 2 tablespoons vegetable oil (if using chuck roast)
- 2 1/2 pounds ground beef or 2 1/2 to 3 pounds boneless chuck roast*
- 4 quarts cold water
- 1 (28-ounce) can diced tomatoes
- 1 1/2 cups chopped onion
- 3 tablespoons dried parsley
- 2 tablespoons beef bouillon granules
- 1 tablespoon dried Italian seasoning
- 1 tablespoon House Seasoning, See Spice Mixes & Rubs
- 1 tablespoon seasoned salt, plus extra for seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 bay leaves
- 1 cup thinly sliced carrots
- 1 cup diced celery
- 1 cup sliced green beans, fresh or frozen
- 1 cup frozen black-eyed peas
- 1 cup frozen butter beans
- 1 cup cut okra, fresh or frozen
- 1 cup corn kernels, fresh or frozen
- 1 cup diced potatoes
- 1/2 cup uncooked elbow macaroni
- Chopped fresh parsley leaves
Direcciones
- If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using ground beef, brown and drain).
- Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surfaceâit will pick up a lot of the fat.
- * Once cooled, store in gallon freezer bags. (When freezing liquids do not fill all the way full.) Seal and freeze flat. do not stack until they are completely frozen to prevent bags from freezing together
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 779g | |
| Recipe makes 8 servings | |
| Calories 497 | |
| Calories from Fat 258 | 52% |
| Total Fat 28.76g | 36% |
| Saturated Fat 10.18g | 41% |
| Trans Fat 0.09g | |
| Cholesterol 99mg | 33% |
| Sodium 1087mg | 45% |
| Potassium 827mg | 24% |
| Total Carbs 28.85g | 8% |
| Dietary Fiber 5.2g | 17% |
| Sugars 4.22g | 3% |
| Protein 30.27g | 48% |
