Vegetable Soup

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Vegetable Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
672
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie672 kcal(32 %)
Protein51.78 g(53 %)
Fat31.16 g(27 %)
Carbohydrates52.1 g(35 %)
Sugar added0 g(0 %)
Roughage5.41 g(18 %)
Vitamin A617.17 mg(77,146 %)
Vitamin D0.14 μg(1 %)
Vitamin E2.08 mg(17 %)
Vitamin B₁0.45 mg(45 %)
Vitamin B₂0.45 mg(41 %)
Niacin18.52 mg(154 %)
Vitamin B₆1.02 mg(73 %)
Folate66.69 μg(22 %)
Pantothenic acid1.66 mg(28 %)
Biotin6.63 μg(15 %)
Vitamin B₁₂4.59 μg(153 %)
Vitamin C72.63 mg(76 %)
Potassium1,293.88 mg(32 %)
Calcium163.66 mg(16 %)
Magnesium105.72 mg(35 %)
Iron6.57 mg(44 %)
Iodine1.72 μg(1 %)
Zinc15.77 mg(197 %)
Saturated fatty acids8.91 g
Cholesterol119.75 mg

Ingredients

for
8
Ingredients
½ cup olive oil
3 medium onions (peeled and finely chopped)
2 cloves garlic (pressed)
1 tablespoon Caraway
2 tablespoons sweet, Hungarian paprika
8 cups chuck steak (or stew beef)
salt (to taste)
2 ½ quarts Beef stock
4 medium potatoes (peeled and cut into 1 cm. square cubes)
3 carrots (peeled and diced)
2 green Bell pepper (seeded and diced)
2 red Bell pepper (seeded and diced)
2 medium tomatoes (peeled and chopped or 1 can diced tomatoes)
1 loaf hearty Bread (to serve with soup)
How healthy are the main ingredients?
olive oilgarliconionCarawaysaltpotato
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Non-stick pan, 1 Small bowl, 1 Tablespoon

Preparation steps

1.
Saute olive oil, onions and garlic in a Dutch oven over medium heat until golden brown. Stir in the caraway seeds. Remove the pot from heat and let cool. Once cool, add the paprika and stir well. Add the meat and season with salt. Return the pot to medium heat and brown the beef on all sides, stirring frequently and adding beef stock as necessary, to keep the meat from sticking or drying out.
2.
When the meat is nicely browned, add more beef stock, cover and let the meat stew until tender. Once the meat is soft, add the cubed potatoes, carrots, peppers, tomatoes, and any remaining beef stock (add water as necessary to make a total of about 3 liters of soup).
3.
Bring soup to a boil, lower heat and simmer until vegetables are tender, approximately 15 minutes.
4.
Ladle into bowls and serve with hearty bread.