Beef-Vegetable Soup

Gluten Free
Health score
20%
Beef-Vegetable Soup

Suggestions


Warm up your kitchen and your heart with this delightful Beef-Vegetable Soup, a comforting dish that’s perfect for any occasion. This gluten-free recipe is not only hearty and satisfying but also packed with nutrients, making it an ideal choice for lunch, dinner, or a cozy family gathering. With a rich blend of tender beef, vibrant vegetables, and a creamy finish, this soup is sure to become a favorite in your household.

Imagine the aroma of beef simmering in a savory broth, mingling with the earthy scents of fresh vegetables. The slow-cooked beef shank cross-cuts create a depth of flavor that is simply irresistible, while the addition of potatoes, carrots, celery, and cabbage provides a colorful and nutritious boost. The touch of ketchup and sliced beets adds a unique twist, enhancing the soup's natural sweetness and giving it a beautiful hue.

Not only is this soup delicious, but it also offers a wonderful opportunity to gather around the table with loved ones. With a total cooking time of just over three hours, the process allows you to unwind and enjoy the simple pleasures of cooking. Serve it with a crusty gluten-free bread for a complete meal that warms both body and soul. Dive into this hearty Beef-Vegetable Soup and savor every spoonful of comfort!

Ingredients

  • tablespoons vegetable oil 
  • pounds beef shanks 
  • cup onion sliced
  • cups water cold
  • teaspoon salt 
  •  bay leaves dried
  • tablespoon pickling spices 
  • 10.5 ounces beef broth canned
  • cups potatoes cubed
  • cup carrots sliced
  • cup celery stalks sliced
  • cups cabbage shredded
  • 0.5 cup catsup 
  • 15 ounces beets drained sliced cut in half canned
  • 0.8 cup whipping cream (heavy)

Equipment

  • dutch oven

Directions

  1. Heat oil in 4-quart Dutch oven over medium heat. Cook beef and onion in oil
  2. until beef is brown on both sides.
  3. Add water; heat to boiling. Skim foam from broth.
  4. Stir in salt, bay leaf and pickling spice; reduce heat. Cover and simmer 3 hours.
  5. Remove beef from broth. Cool beef about 10 minutes or just until cool enough
  6. to handle. Strain broth; discard vegetables and seasonings.
  7. Remove beef from
  8. bones.
  9. Cut beef into 1/2-inch pieces. Skim fat from broth.
  10. Add enough canned broth to broth from beef to measure 5 cups. Return broth
  11. and beef to Dutch oven. Stir in potatoes, carrots, celery, cabbage, ketchup and
  12. beets.
  13. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until
  14. vegetables are tender. Cool 10 minutes. Stir in whipping cream.

Nutrition Facts

Calories411kcal
Protein23.18%
Fat41.28%
Carbs35.54%

Properties

Glycemic Index
41.43
Glycemic Load
10.67
Inflammation Score
-10
Nutrition Score
25.668261030446%

Flavonoids

Apigenin
0.5mg
Luteolin
0.23mg
Isorhamnetin
1.34mg
Kaempferol
0.87mg
Myricetin
0.02mg
Quercetin
6.25mg

Nutrients percent of daily need

Calories:411.27kcal
20.56%
Fat:19.23g
29.59%
Saturated Fat:8.84g
55.24%
Carbohydrates:37.25g
12.42%
Net Carbohydrates:32.96g
11.98%
Sugar:16.58g
18.43%
Cholesterol:69mg
23%
Sodium:974.58mg
42.37%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.3g
48.6%
Vitamin A:4245.41IU
84.91%
Vitamin B12:3.1µg
51.72%
Zinc:6.98mg
46.56%
Vitamin B6:0.82mg
41.03%
Vitamin B3:7.19mg
35.96%
Vitamin C:29.11mg
35.29%
Vitamin K:37.02µg
35.26%
Potassium:1039.78mg
29.71%
Phosphorus:292.37mg
29.24%
Selenium:18.68µg
26.68%
Vitamin B2:0.39mg
23.22%
Manganese:0.45mg
22.61%
Iron:3.47mg
19.28%
Fiber:4.29g
17.16%
Folate:67.18µg
16.79%
Copper:0.32mg
15.83%
Magnesium:58.73mg
14.68%
Vitamin B1:0.21mg
13.87%
Calcium:103.28mg
10.33%
Vitamin B5:0.9mg
8.99%
Vitamin E:1.21mg
8.08%
Vitamin D:0.48µg
3.17%