Directions:
- Spray deep roaster or stock pot with EVOO.
- Remove as much fat as possible from chuck roast.
- Brown chuck roast on both sides and cook on low heat for about two hours.
- Remove from pot and remove more fat. Press between doubled paper towels to absorb as much fat as possible. Cut into bite-sized pieces.
- Pour about one cup of water into pot and refrigerate until all fat is congealed. Discard congealed fat and return pot to stove.
- Add water to pot, bring to low boil and add carrots, onions, and lima beans-cook 10 minutes, then add potatoes, corn, and tomatoes. Cook until potatoes are almost tender. Season to desired taste with salt and pepper.
- Add a little more water if soup is too thick.
- Add meat to the pot and finish cooking until potatoes are done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 467.05 Kcal (1955 kJ) | ||
| Calories from fat | 242.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.89g | 41% | |
|---|---|---|---|
| Cholesterol | 90.17mg | 30% | |
| Sodium | 408.54mg | 17% | |
| Potassium | 898.53mg | 19% | |
| Total Carbs | 30.18g | 10% | |
| Sugars | 9.04g | 36% | |
| Dietary Fiber | 5.05g | 20% | |
| Protein | 24.81g | 50% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 3.6mg | 20% | |
| Calcium | 75.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 122.31 Kcal (512 kJ) | ||
| Calories from fat | 63.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 41% | |
|---|---|---|---|
| Cholesterol | 23.61mg | 30% | |
| Sodium | 106.99mg | 17% | |
| Potassium | 235.3mg | 19% | |
| Total Carbs | 7.9g | 10% | |
| Sugars | 2.37g | 36% | |
| Dietary Fiber | 1.32g | 20% | |
| Protein | 6.5g | 50% | |
| Vitamin C | 4.2mg | 27% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 0.9mg | 20% | |
| Calcium | 19.7mg | 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.
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