Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 101.2
- Total Fat: 2.9 g
- Cholesterol: 24.6 mg
- Sodium: 152.7 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.6 g
- Protein: 10.9 g
View full nutritional breakdown of Beef Vegetable Soup calories by ingredient
Beef Vegetable Soup
Submitted by: LEBOOBOOIntroduction
Tons of veggies! This is more like a stew. Tons of veggies! This is more like a stew.Number of Servings: 14
Ingredients
-
lima beans .3333 cup
lentils .3333 cup
beef chuck 1.25 pounds
tomatoes, dice,canned 14.5 oz./411g
beef base 1 tsp
olive oil 1TBS
garlic 1 clove
bay leaf 1 leaf
black pepper .5 TBS
hot pepper (whatever I have that day) .5 pepper
spinach 3 cups
dikon(white radish) 1.5 cups
regular mushrooms 1 cup
portabella mushrooms 1 cup
green pepper 2 cups
onion 1 large
carrots 2 cups
celery 1 cup
Directions
Makes 14- one cup servings
1) bring about 2.5-3 quarts water to boil. Then add fresh lima beans, lentils, beef base, olive oil, garlic, bay leaf, and black pepper.
2) let cook for about 1.5 hours on med-high mixing every once in awhile so it doesn't boil over.
3) Then add in the tomatoes, spinach, meat and hot pepper and boil for about 15 more minutes.
4) Then add the dikon, mushrooms, green pepper, onion, carrots and celery. Cook until vegetables are tender. Be sure not to over cook them.
Number of Servings: 14
Recipe submitted by SparkPeople user LEBOOBOO.
1) bring about 2.5-3 quarts water to boil. Then add fresh lima beans, lentils, beef base, olive oil, garlic, bay leaf, and black pepper.
2) let cook for about 1.5 hours on med-high mixing every once in awhile so it doesn't boil over.
3) Then add in the tomatoes, spinach, meat and hot pepper and boil for about 15 more minutes.
4) Then add the dikon, mushrooms, green pepper, onion, carrots and celery. Cook until vegetables are tender. Be sure not to over cook them.
Number of Servings: 14
Recipe submitted by SparkPeople user LEBOOBOO.
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