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
Vegetable Beef Soup
Submitted by: CATHYGETSFITIntroduction
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
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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.
Number of Servings: 21
Recipe submitted by SparkPeople user CATHYT2009.
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