Beef Vegetable Soup With Polenta Recipe

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Beef Vegetable Soup With Polenta
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Ingredients
15
Count
Nutrition
142
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. In a large soup pot, heat the olive oil and brown the beef shin slowly on all sides.
  2. Add the onion, tomatoes, celery, carrots, salt, pepper, cloves, bay leaf, oregano, basil, and the water.
  3. Stir the ingredients with a wooden spoon and bring to a boil. Lower the heat and simmer the soup, covered, for 1 1/2 to 1 3/4 hours, or until the beef shin is tender when pierced with a knife.
  4. With a slotted spoon remove the beef bones, carrots, and celery and place on a cutting board.
  5. Remove the cloves and discard.
  6. Pour the remaining liquid and ingredients through a fine-mesh strainer over a large bowl. Press on the solids to extract the juices, then discard the solids.
  7. Pour the liquid into a large bowl and set aside.
  8. Trim the meat from the bones and shred it into small pieces. Add the meat to the liquid in the bowl.
  9. Cut the carrots and celery into thin slices and add them to the bowl.
  10. Cover the bowl tightly with plastic wrap and refrigerate overnight. (you can omit this step and skim the fat while warm if you prefer).
  11. When ready to use, remove the plastic wrap; scoop off the fat that has congealed at the top of the bowl and discard it.
  12. Pour the soup back into a soup pot and heat on low until hot.
  13. Place a slice of polenta in each individual soup bowl.
  14. Ladle the soup over the polenta and serve immediately.
  15. Refrigerate the remaining soup for up to 5 days or freeze for up to 3 months.
  16. To make the polenta, pour the cornmeal into a 1 1/2-quart saucepan and stir in the water with a wooden spoon.
  17. Cook, stirring, over medium heat until the cornmeal starts to thicken and leave the sides of the pan.
  18. Cook for about 15 minutes, always stirring in one direction to keep the mixture smooth.
  19. Pour the polenta out onto a cutting board, spread it evenly, and let cool. Cut the polenta into 8 pieces, cover with a piece of wax paper, set aside, and keep warm.
  20. Tip: You can make the polenta ahead of time. Cool, cover, and refrigerate it. When needed, cut it into pieces and place on a lightly greased baking sheet. Heat for 5 to 7 minutes or until hot in a preheated 350ºF oven.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 141.84 Kcal (594 kJ)
Calories from fat 47.76 Kcal
% Daily Value*
Total Fat 5.31g 8%
Sodium 2966.89mg 124%
Potassium 322.22mg 7%
Total Carbs 22.02g 7%
Sugars 3.46g 14%
Dietary Fiber 3.59g 14%
Protein 2.81g 6%
Vitamin C 8.8mg 15%
Vitamin A 0.3mg 9%
Iron 1mg 5%
Calcium 83.1mg 8%
Amount Per 100 g
Calories 21.49 Kcal (90 kJ)
Calories from fat 7.23 Kcal
% Daily Value*
Total Fat 0.8g 8%
Sodium 449.48mg 124%
Potassium 48.82mg 7%
Total Carbs 3.34g 7%
Sugars 0.52g 14%
Dietary Fiber 0.54g 14%
Protein 0.43g 6%
Vitamin C 1.3mg 15%
Iron 0.1mg 5%
Calcium 12.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 4
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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