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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 163.4
  • Total Fat: 3.5 g
  • Cholesterol: 40.1 mg
  • Sodium: 495.4 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 16.8 g

View full nutritional breakdown of Jen's Vegetable Beef Soup calories by ingredient
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Jen's Vegetable Beef Soup

Submitted by: JEN822013

Number of Servings: 10


    20 oz. beef roast
    2 cups carrots diced
    1 cup celery diced
    1 large can tomoes diced
    2 potatoes - small to medium
    3/4 head of cabbage
    one large onion
    3 small ears of corn - cut off cobb
    2 zuchinis diced
    beef broth to taste or bullion - or both
    Green beans - fresh - cut in thirds - 2 to 3 cups


Don't add cut up or pieced meat until the end, or if the soup boils, it will dissipate and you won't have chunks of beef.

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Braise the beef - using a small dab of EVOO - - cook on both sides for a few minutes to seal it - then add water to about 3/4 of meet is covered - put lid on it and simmer for 2 hours - add the carrots and celery and three cups of water - cook 30 minutes, add all other veggies - remove meat and let cool - cook another 40 minutes, pull meat apart into bite-sized pieces, add one can diced tomatoes, a caron of beef broth, and 4 ups of water, add more beef bulion if needed to taste, pepper, and add pieced meat at the end - stir - cook another 15 minutes, and serve.

Serving Size: Makes ten 2.5 cup servigs

Number of Servings: 10

Recipe submitted by SparkPeople user JEN822013.

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