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Nutritional Info
  • Servings Per Recipe: 21
  • Amount Per Serving
  • Calories: 245.4
  • Total Fat: 12.9 g
  • Cholesterol: 38.8 mg
  • Sodium: 309.2 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 3.0 g
  • Protein: 20.7 g

View full nutritional breakdown of Vegetable Beef Soup calories by ingredient
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Vegetable Beef Soup

Submitted by: CATHYGETSFIT

Introduction

This soup is a combination of my mom's and mother-in-law's recipes. I love all of the veggies that are in this.

Cut up beef into bite sized chunks and brown in large pot. Add remaining ingredients and simmer for about 2 hours.
This soup is a combination of my mom's and mother-in-law's recipes. I love all of the veggies that are in this.

Cut up beef into bite sized chunks and brown in large pot. Add remaining ingredients and simmer for about 2 hours.

Number of Servings: 21

Ingredients

    Beef chuck, arm pot roast, 3 lb
    Vegetable Juice Cocktail (V8), 48 fl oz
    Onions, raw, 1 medium
    Salt, 1 tsp
    Lea & Perrins, Worcestershire Sauce, 2 tsp
    Chili powder, 1/4 tsp
    Celery, raw, 3/4 cup, diced
    Cabbage, fresh, 1/2 head, medium
    Mixed Vegetables, frozen, 30 oz (3 10 oz packages)
    1 cup potatoes cut into chunks / bite sized pieces
    2 Whole Bay Leafs
    Water, 6 cups
    Garlic Powder to taste (not included in calories)

Directions

Makes 21 1.5-cup servings

Number of Servings: 21

Recipe submitted by SparkPeople user CATHYT2009.






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