Directions:
- In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender.
- Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.5 Kcal (1823 kJ) | ||
| Calories from fat | 200.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.27g | 34% | |
|---|---|---|---|
| Cholesterol | 116.02mg | 39% | |
| Sodium | 871.54mg | 36% | |
| Potassium | 1227.14mg | 26% | |
| Total Carbs | 19.11g | 6% | |
| Sugars | 6.42g | 26% | |
| Dietary Fiber | 3.68g | 15% | |
| Protein | 38.75g | 77% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 3.8mg | 21% | |
| Calcium | 93.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 81.68 Kcal (342 kJ) | ||
| Calories from fat | 37.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 34% | |
|---|---|---|---|
| Cholesterol | 21.76mg | 39% | |
| Sodium | 163.46mg | 36% | |
| Potassium | 230.15mg | 26% | |
| Total Carbs | 3.58g | 6% | |
| Sugars | 1.2g | 26% | |
| Dietary Fiber | 0.69g | 15% | |
| Protein | 7.27g | 77% | |
| Vitamin C | 1.2mg | 11% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 0.7mg | 21% | |
| Calcium | 17.6mg | 9% | |
* 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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