Vegetable Soup With Meat
Updated October 10, 2023
- Total Time
- 2 hours 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
20 cups water
3 pounds veal neck bones
2 pounds boneless chuck, cut into small cubes
2 cups canned whole tomatoes
2 large onions, chopped (2 cups)
6 ribs celery, diced (3 cups)
4 potatoes, peeled and diced (3 cups)
5 carrots, scraped and diced (2 ½ cups)
3 cups broccoli stems, peeled
Salt to taste if desired
Freshly ground pepper to taste
½ cup chopped parsley
Nutritional analysis per serving
15 grams carbs; 72 milligrams cholesterol; 263 calories; 2 grams monosaturated fat; 4 grams saturated fat; 10 grams fat; 4 grams fiber; 1542 milligrams sodium; 27 grams protein; 4 grams sugar
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 1 ½ 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.