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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 71.4
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 143.3 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 2.6 g

View full nutritional breakdown of Vegetable beef soup calories by ingredient
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Vegetable beef soup

Submitted by: JFCRAVEN

Introduction

Great for cold winter days. Great for cold winter days.
Number of Servings: 32

Ingredients

    2 lbs of beef briscuit or stew meat
    1 large onion
    1 cup chopped bell pepper
    2 tbsp of italian seasoning or to taste
    3 tbsp season all or to taste
    3 cans(6 oz) tomato paste
    1 head of cabbage
    3 small turnips
    2 16 oz bag(frozen) or can corn
    2 16 oz bags (frozen)of mixed vegetables
    6 potatoes (medium) (cut into chunks)
    20 cups of water

Directions

Start by browning meat with onions, bell pepper, italian seasoning, and season all. Add tomatoe paste and cook another 5 minutes. Set aside. Cut up 1 head of cabbage and turnips. Put into a large soup pot with 2 cups of water. Smother cabbage down until reduces just a little. Now add the meat, tomatoe paste mixture, and stir. Fill soup pot about 3/4 full with water(about 20 cups) and stir until well mixed. Set this on a medium fire and cook for 1 hour. After 1 hour add the corn,mix well and let cook another hour. After an hour add the other vegetables and potatos. Cook about 1 more hour or until potatos are tender. Taste and season with salt and pepper to taste. Makes about 32 -1 cup servings.

Number of Servings: 32

Recipe submitted by SparkPeople user JFCRAVEN.






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