Directions:
- Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
- Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
- In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4755.54 Kcal (19910 kJ) | ||
| Calories from fat | 2978.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 330.9g | 509% | |
|---|---|---|---|
| Cholesterol | 321.99mg | 107% | |
| Sodium | 20039.72mg | 835% | |
| Potassium | 7316.24mg | 156% | |
| Total Carbs | 218.9g | 73% | |
| Sugars | 27.44g | 110% | |
| Dietary Fiber | 15.49g | 62% | |
| Protein | 238.25g | 477% | |
| Vitamin C | 53.1mg | 88% | |
| Vitamin A | 3.3mg | 109% | |
| Iron | 15.3mg | 85% | |
| Calcium | 795mg | 79% | |
| Amount Per 100 g | |||
| Calories | 45.34 Kcal (190 kJ) | ||
| Calories from fat | 28.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.16g | 509% | |
|---|---|---|---|
| Cholesterol | 3.07mg | 107% | |
| Sodium | 191.07mg | 835% | |
| Potassium | 69.76mg | 156% | |
| Total Carbs | 2.09g | 73% | |
| Sugars | 0.26g | 110% | |
| Dietary Fiber | 0.15g | 62% | |
| Protein | 2.27g | 477% | |
| Vitamin C | 0.5mg | 88% | |
| Iron | 0.1mg | 85% | |
| Calcium | 7.6mg | 79% | |
* 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.
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