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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 118.4
  • Total Fat: 3.3 g
  • Cholesterol: 29.8 mg
  • Sodium: 277.8 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 11.2 g

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

Submitted by: BUSY4HER
Leftover Beef Vegetable Soup

Introduction

When I have roasts cooked a bit on the tough side, using them again in recipes fixes them right up. Serve this tender and juicy soup with fresh bicuits! When I have roasts cooked a bit on the tough side, using them again in recipes fixes them right up. Serve this tender and juicy soup with fresh bicuits!
Number of Servings: 10

Ingredients

    1 lb. beef chuck cooked and cubed (leftover)
    2 potatoes, peeled, washed, cubed
    1 C baby carrots, chopped
    10 Aparagus spears, cleaned and chopped
    2 stalks celery, chopped
    1 can mushroom steams and pieces, drained
    1 small onion, chopped
    1 tsp. white wine vinegar
    1/8 tsp. pepper
    1 clove garlic, chopped
    3 shakes cajun seasoning
    4 C water
    1/3 tsp. butter
    1 can low salt beef broth

Directions

Add everything to a dutch oven or soup pot. Heat to a low boil. Continue to boil for 15 min, then switch to a warm or low simmer for 10 min. Keep warm until time to serve.

Number of Servings: 10

Recipe submitted by SparkPeople user BUSY4HER.






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