SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 303.7
  • Total Fat: 7.4 g
  • Cholesterol: 65.0 mg
  • Sodium: 452.5 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 31.1 g

View full nutritional breakdown of Leftover Keema Soup calories by ingredient
Report Inappropriate Recipe

Leftover Keema Soup

Submitted by: MISTATEPHOENIX

Introduction

I made the Keema (Ground Beef Casserole) for my family. Unfortunately...I made way too much. I doubled the recipe and we got sick of it before we could finish it. So, I decided to turn it into a soup. This ingredient list is the best estimation that I can come up with.

If you prefer, this recipe would probably work well in a crock pot. If anyone tries this, please let me know how it turned out!
I made the Keema (Ground Beef Casserole) for my family. Unfortunately...I made way too much. I doubled the recipe and we got sick of it before we could finish it. So, I decided to turn it into a soup. This ingredient list is the best estimation that I can come up with.

If you prefer, this recipe would probably work well in a crock pot. If anyone tries this, please let me know how it turned out!

Number of Servings: 8

Ingredients

    2 lbs lean (93%) ground beef or sirloin
    2 c. chopped onion (I used Great Value frozen onions to save time)
    2/3 can (16 oz) Contadina Crushed Tomatoes
    2 c. frozen peas (I used Great Value brand)
    2 c. potatoes (I used Great Value Frozen Southern Hash Browns)
    1 container (4 cups) Swanson Low Sodium Beef Broth
    2 c. green beans (I used Bird's Eye Cut Green Beans, frozen)
    2 c. corn (I used Bird's Eye Frozen Corn)
    1 tsp. cinnamon
    1 tsp. ginger
    1 tbsp. curry
    McCormick Red Pepper and Garlic seasoning to taste
    Mrs. Dash Table Seasoning to taste

Directions

In a frying pan, cook ground beef with onions until meat is brown and onions are done. Add cinnamon, curry and ginger. Cook for five minutes. Transfer to pot and add the rest of the ingredients. Allow soup to cook on medium for 30 minutes. Makes 8 2-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MISTATEPHOENIX.






Great Stories from around the Web


Rate This Recipe