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Beef and Garden Vegetable Soup

Beef and Garden Vegetable Soup Recipe

  • 2 tablespoons olive oil
  • 2 pounds beef stew meat, cut into bite-size pieces
  • 1 large onion, chopped
  • 2 bay leaves
  • 3 carrots, diced
  • 4 small red potatoes, diced
  • 2 quarts beef stock
  • 1/2 pound fresh green beans, cut into 1-inch pieces
  • 3 ears fresh corn, kernels cut from cob
  • 1/2 cup frozen petite peas
  • 1 zucchini, diced
  • 1/2 head cabbage, chopped
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 teaspoon Italian seasoning blend
  • 1/4 teaspoon garlic powder
  • salt and ground black pepper to taste
  • 1/3 cup uncooked orzo pasta
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Nutritional information
Nutrition Facts
Serving Size 1/10 of a recipe
Amount Per Serving
Calories 389
Total Fat 16.5g
Saturated Fat 5.6g
Cholesterol 50mg
Sodium 317mg
Total Carbohydrate 36.4g
Dietary Fiber 6.8g
Sugars 10.7g
Protein 23.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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