Over a Cup of Coffee: Healthy Vegetable Beef Soup

The Moffat County 4-H Newsletter arrived this week, and I found a soup recipe on the “Family Matters” pages of the newsletter. “Healthy Vegetable Beef Soup” is loaded with nutritious ingredients that can be commonly found in the kitchen. Right away I sought permission to reprint the recipe in this column.

Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

The recipe is adapted from Kids a Cookin’, K-State Research and Extension Family Nutrition Program. Credit goes to Family Matters, Family and Consumer Sciences, Colorado State University Extension.

We just received the newsletter this week, so I haven’t made the soup yet. However, I have checked the pantry and refrigerator to make sure that I have the ingredients, and I intend to make the soup during the weekend.

Healthy Vegetable Beef Soup

3 cups cooked beef roast, cut into bite-size pieces or cooked ground turkey

1 medium onion, diced

1 cup beef broth from cooked roast or low-sodium canned/boxed broth

2 medium carrots, sliced

2 celery stalks, sliced

4 potatoes, peeled and cubed

2-3 cups water

1/2 teaspoon pepper

1 can (15 ounces) diced tomatoes, with liquid

1 can (15 ounces) green beans with liquid

1 can (15 ounces) whole kernel corn with liquid

Directions:

Remember to start by washing your hands. Place cooked beef/turkey, broth, onion, carrots, celery and potatoes in a large pot. Add enough water to cover vegetables. Add pepper and other seasonings, if desired. Place pot on burner set to Med-High heat. Stir soup mixture, as needed to keep the ingredients from sticking to the pot. When soup begins to boil, turn the heat to low. Cover the pot and simmer about 1 hour or until vegetables are tender. Add tomatoes, green beans, and corn. Turn heat to med-high. When soup begins to boil, turn heat to low, cover pot and simmer about 15 minutes. Cooking Tips: For flavor variations, try adding herbs. Favorites include marjoram, thyme, oregano, rosemary, or a bay leaf. (Remember to remove the bay leaf before serving.)

Source: Family Matters, Family and Consumer Sciences, Colorado State University Extension

For more information about this recipe, contact the Moffat County Cooperative Extension Office at 970-824-9180 or stop by the office at 539 Barclay St.

If you have recipes that you would like to share with readers, call 970-824-8809 or write to P.O. Box 415, Craig 81626.

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