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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 282.2
  • Total Fat: 19.0 g
  • Cholesterol: 68.3 mg
  • Sodium: 158.4 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 17.3 g

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

Submitted by: KADUFRESNE


Number of Servings: 7

Ingredients

    Ground beef, lean, 22.4 oz (remove)
    Onions, raw, 1 medium (2-1/2" dia) (remove)
    Pepper, black, .25 tsp (remove)
    Water, tap, 3 cup (8 fl oz) (remove)
    Canned Tomatoes, 1 can (remove)
    V8 Vegetable Juice, Low Sodium, 11.5 oz (remove)
    Celery, raw, 1 cup, diced (remove)
    Carrots, raw, 1 cup, chopped (remove)
    Granulated Sugar, 4 tsp (remove)
    Parsley, dried, 2 tbsp (remove)
    Basil, .5 tbsp (remove)

Directions

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper.

Transfer to a 5 qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender.

Serving Size: 7 1-1/3 cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user KADUFRESNE.






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