- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 92.0
- Total Fat: 2.0 g
- Cholesterol: 15.0 mg
- Sodium: 444.3 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 2.1 g
- Protein: 7.0 g
Mary Ellen's Homemade Vegetable Beef SoupSubmitted by: MELONELLEN
IntroductionMy grandkids love this! My grandkids love this!
2 lbs. Beef Stew Meat
1 oz. Minced Garlic (about 6 cloves)
2 C, Chopped Onions
1 lb. Carrots
3 lbs. Potatoes (I used red with skins on)
1 Large Can (46 oz.) Vegetable Juice (V8 or equiv.)
2 Cans Green Beans (15 oz. can)
1 Can Corn (whole kernel) (15 oz. can)
2 Cans Diced Tomatoes with olive oil & garlic(15 oz. can)
1 Tbsp. Worchestershire Sauce
2 tsp. Onion Powder
1 tsp. Red Pepper
1 tsp. Paprika
1/2 tsp. Ground Tumeric
Add garlic and onions & sautee until onions are clear.
Add 3 Cups of water & slowly boil about 1 hour to tenderize meat.
Add remaining ingredients and spices to taste and cook on medium heat about 1-2 hours stirring occasionally.
Makes about 30 1-cup servings.
Note: This recipe contains more veggies than beef, so you may add extra beef but be sure to count the nutrition information for the extra ingredient.
Number of Servings: 30
Recipe submitted by SparkPeople user MELONELLEN.