Spanky's Beef Soup with Tomatoes and Potatoes
Yield: 6 to 8 servings
Preparation time: 15 minutes
Cooking time: 1-1/4 to 1-1/2 hours
Freezes well
One 14-ounce can whole tomatoes with juice, broken into pieces with the back of a spoon
4 cups beef broth or water
1 pound beef chuck, shank, or bottom round, cut into 1-inch cubes
1 medium onion, quartered and thinly sliced
2 medium potatoes, about 12 ounces, peeled and diced
2 celery stalks, sliced
1 carrot, sliced
2 plump cloves garlic, peeled and coarsely chopped
1/2 bay leaf
1 teaspoon fresh thyme leaves, about 1 sprig, or 1/2 teaspoon dried thyme
Salt to taste
Freshly ground black pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
1. In a large pot over medium heat, combine the tomatoes, broth, beef, onion, potatoes, celery, carrot, garlic, bay leaf, and thyme.
2. Reduce the heat to medium-low. Simmer, partially covered, until the meat and vegetables are tender, about 1-1/4 to 1-1/2 hours. Skim off any foam that forms during the cooking process.
3. Remove the bay leaf. Season with salt and pepper, and stir in the parsley.
Per Serving: Calories 192.9; Protein 14.2g; Carbohydrates 12.3g; Dietary fiber 1.8g; Total fat 9.4g; Saturated fat 3.7g; Cholesterol 38.7mg; Sodium 689.4mg.
