How to make it

  • In a large stockpot or Dutch oven, combine the meat, onion, celery, tomato, beef stock, water, thyme and oregano; bring to a boil; reduce to a simmer, then simmer 1 1/2 hours or until the meat is very tender. Add the potatoes and peas; continue to simmer for 10 - 15 minutes or until the potato is tender. Taste and adjust seasonings. Ladle soup into warmed bowls and top with chopped parsley, if desired.
  • Per Serving: 475 Calories; 19g Fat (7g Sat, 8g Mono, 1g Poly); 36g Protein; 40g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 450mg Sodium.

People Who Like This Dish 4
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes