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Saturday Night Beef Vegetable Soup
Cook: 50 mins
Roast: 1 hr at 350°F
Ingredients
- 1 pound boneless beef chuck roast
- 1 tablespoon cooking oil
- 2 14 1/2 ounce can diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon dried thyme, crushed
- 1 bay leaf
- 1 cup water
- 3 medium carrots, sliced
- 2 small potatoes, peeled, if desired, and cut into 1/2-inch cubes
- 1 cup chopped onion
- 1/2 cup frozen peas
Directions
1. In a large skillet, brown beef on all sides in oil over medium high heat. Place beef on a rack in a roasting pan. Roast, uncovered, in a 350 degree F oven for 60 minutes. Transfer to a cutting board. Cut into 1/2-inch cubes.
2. Transfer meat to a 4-quart Dutch oven. Add undrained tomatoes, salt, thyme, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, 30 minutes. Remove bay leaf.
3. Stir in water, carrots, potatoes, and onion. Return to boiling. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. Stir in peas and cook, covered, 3 minutes more.
Just guessing, but the tsp. of salt and canned tomatoes probably. I would not add so much salt, maybe 1/4 tsp. to 1/2 tsp. and try "no salt" tomatoes.
11/4/2010 07:51:07 AM Report Abusewhat ingredient(s) makes the sodium so high?
10/28/2010 04:13:15 PM Report Abuse