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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 148.8
  • Total Fat: 2.7 g
  • Cholesterol: 18.8 mg
  • Sodium: 669.7 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 20.1 g

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

Submitted by: MELIANICHOLS

Introduction

Very easy recipe to use up leftover beef roast and veggies. Very easy recipe to use up leftover beef roast and veggies.
Number of Servings: 20

Ingredients

    6 cups beef broth, low sodium
    4 cups water
    14 oz. can Hunts petite diced tomatoes
    14.5 oz. can tomato sauce
    1 pouch Lipton Beefy Onion soup mix
    2 bay leaves
    3 cups, diced, cooked roast beef
    2 cups sliced, cooked baby carrots (from roast dinner if possible)
    2 cups diced cooked potatoes (from roast dinner if possible)
    1 cup sliced, cooked celery (from roast dinner if possible)
    12 oz bag frozen, cut green beans
    2 cups frozen corn
    1 cup frozen sweet peas
    3 cups cooked elbow macaroni

Directions

Pour beef broth and water into a large stock pot. Place over medium heat. Add tomatoes and tomato sauce. Stir to combine. Add soup mix and bay leaves. Stir to combine. Bring to a boil. Slowly add the rest of the ingredients. Stirring occasionally to combine. Cover, reduce heat to medium low and let simmer for about an hour to let flavors mingle. Stir in cooked macaroni noodles. Cook for 5 more minutes or until pasta is heated through.

Makes about 20 1-cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user MELIANICHOLS.






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