Peel-A-Pound Soup Recipe

Name: Peel-A-Pound Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons chicken bouillon; 4 cups water (more as needed later to cover vegetables); 3 1/4 ounces green onions; 8 1/2 ounces yellow onions; 10 1/4 ounces celery; 10 3/4 ounces carrots; 19 1/4 ounces cabbage; 14 ounces stewed tomatoes; 11 1/2 ounces vegetable juice; 26 1/2 ounces lean ground beef

Servings: persons

4 teaspoons chicken bouillon
4 cups water (more as needed later to cover vegetables)
3 1/4 ounces green onions
8 1/2 ounces yellow onions
10 1/4 ounces celery
10 3/4 ounces carrots
19 1/4 ounces cabbage
14 ounces stewed tomatoes
11 1/2 ounces vegetable juice
26 1/2 ounces lean ground beef

1
Wash and chop/slice up all the vegetables.
2
Brown meat, rinse well - set aside.
3
Dissolve bouillon cubes in 4 cups of boiling water.
4
Add meat to bouillon stock.
5
Add all the vegetables.
6
Add canned tomatoes, juice and all.
7
Add vegetable juice.
8
Add more water as needed to just cover the vegetables.
9
Bring to a boil and cook until veggies reach your desired doneness. (I usually undercook them and then scoop out a portion and microwave it - this way the veggies stay fresh and crisp).

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 teaspoons chicken bouillon, 4 cups water (more as needed later to cover vegetables), 3 1/4 ounces green onions, 8 1/2 ounces yellow onions, and more.

Yes, Peel-A-Pound Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peel-A-Pound Soup

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