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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 179.7
  • Total Fat: 3.5 g
  • Cholesterol: 23.3 mg
  • Sodium: 578.4 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 10.5 g

View full nutritional breakdown of Karen's Race Soup calories by ingredient
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Karen's Race Soup

Submitted by: STISDEL

Introduction

Fast, easy veggie beef soup. Named for my friend, Karen, whose family make this soup to have ready after a long day of supporting a cancer charity race. Fast, easy veggie beef soup. Named for my friend, Karen, whose family make this soup to have ready after a long day of supporting a cancer charity race.
Number of Servings: 12

Ingredients

    1 lb. Ground Sirloin
    1 can Cut Green Beans
    1 can Cream Style Corn
    1 can Rotel
    1 can Veg-all
    1 can Ranch Style Beans w/ Onions
    1 can Diced New Potatoes
    1 can Sliced Carrots
    1-4 cups Kitchen Basics Unsalted Chicken Stock

Tips

Can use any ground meat - or none at all.
Do NOT drain the canned veggies.
Very versatile dish - if you have some celery, etc., on hand, throw it in! Change the canned veggies for your favorite combinations.
I try to use low-sodium veggies to keep the sodium content down.
Reheats well. I keep the extra stock on hand to add to my bowl before reheating.


Directions

In a stock pot, brown the ground sirloin. Drain.
Add all of the canned vegetables - DO NOT DRAIN.
Add 1-4 cups of the chicken stock to desired consistency.
Cook on medium heat until hot - simmer for a few minutes.

Serving Size: Makes at least 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user STISDEL.






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