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Nutritional Info
  • Amount Per Serving
  • Calories: 192.3
  • Total Fat: 3.6 g
  • Cholesterol: 46.3 mg
  • Sodium: 969.2 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 4.5 g
  • Protein: 22.1 g

View full nutritional breakdown of Vegetable Soup with Beef calories by ingredient
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Vegetable Soup with Beef


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Introduction

This hearty soup, packed with vegetables, is a great addition to any meal. This hearty soup, packed with vegetables, is a great addition to any meal.

Ingredients

    • 2 cups canned or fresh tomatoes
    • 2 cups cabbage
    • 1 cup or 3-4 carrots, sliced
    • 2 cups green beans
    • 2 cups diced potatoes
    • 1/2 cup celery
    • 1 lb. stew beef or leftover beef and stock from roast

Directions

1. If meat has not been cooked, cook until tender in 12 tablespoons oil.



2. Combine all vegetables with cooked meat. Season with 1 teaspoon salt. Simmer for one hour. You may add broth or tomato juice if additional liquid is needed.



Makes 6 servings.






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Member Ratings For This Recipe


  • Very Good
    25 of 28 people found this review helpful
    Great start, but I would start out with a diced yellow onion, and a few cloves of garlic sauteed. Then add barley instead of potatoes and V8 juice for the broth. More heart healthy that way! Oh, and fresh mushrooms!! - 3/6/09

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  • Very Good
    14 of 14 people found this review helpful
    I make a similar soup, adding 1 chopped medium yellow onion, 2 minced garlic cloves, red pepper flakes, and fresh cracked black pepper to taste, and a pinch of thyme. (This works with Chicken/chicken broth as well as with beef.) - 5/2/08

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  • 10 of 13 people found this review helpful
    Instead use 2 cups frozen mixed veggies. - 3/6/09

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  • Incredible!
    9 of 10 people found this review helpful
    This is an ideal meal for those days when you are really hungry and need something substantial without breaking the Calorie Bank. Good to have in the Freezer - 3/6/09

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  • 8 of 9 people found this review helpful
    Add more veggies and it's even better! Throw in some lentils for fiber. - 3/6/09

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  • O.K.
    6 of 7 people found this review helpful
    On the one hand, this soup can be made with all fresh ingredients, nothing canned, no preservatives or chemicals. That's good.

    OTOH, no herbs or spices, much too bland. I'd suggest a bay leaf, maybe some thyme, some pepper, and herbs of your choice. - 8/31/09

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  • O.K.
    5 of 5 people found this review helpful
    For anyone on a low sodium diet due to heart problems, the sodium content in this soup is much too high, i would still give it a try, but i'd try to lower the sodium. - 8/31/09

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  • Very Good
    4 of 4 people found this review helpful
    Great start, I add onions, garlic, peppers and celery when cooking my beef in the crock pot. After tossing the mixture in the fridge over night, it is very easy to remove the fat from the homemade stock, stick it all back in the crockpot with a bay leaf and whatever other spices are handy! - 11/9/09

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  • Very Good
    4 of 4 people found this review helpful
    My girlfriend uses cabbage in her veggie soup, but instead of that I throw in frozen lima beans & peas(cuts down on the salt intake) and use browned lean ground turkey instead of the beef!! I also use the Low Sodium V8 juice to make it more heart healthy!! - 3/15/09

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  • Very Good
    4 of 4 people found this review helpful
    its a very filling soup and all i serve with it is a salad on the side - 3/15/07

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  • 3 of 3 people found this review helpful
    I do a similar soup, but I use fat free beef base . If I have any left over beef I add that without the fat .and also chopped onion. Also if I have any left over veggies in the fridge I throw them in at the end.. - 12/3/08

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  • 2 of 2 people found this review helpful
    sounds great for the coming winter weather. i like the idea of ground turkey in place of beef.
    hochatown
    - 11/1/09

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  • 2 of 2 people found this review helpful
    Sounds good. Instead of the cabbage I would add a bag of broccoli slaw. Also, I like a little summer savory in my veggie soup. - 8/31/09

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  • Very Good
    2 of 2 people found this review helpful
    I make a similar soup with leftover roast beef or ground beef.I call it refrigerator soup, because whatever veggies are left in the refrigerator get tossed in with a little bit of pasta. The kiddos love it. Soup weather is arriving here in Vermont. - 8/31/09

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  • Very Good
    2 of 2 people found this review helpful
    This is almost the same as my grandma's recipe only difference is okra, and corn. Just made some last night, comfort food at it's finest. - 5/10/08

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  • Incredible!
    1 of 1 people found this review helpful
    This is great cooked in a crockpot all day! - 9/3/09

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  • 1 of 1 people found this review helpful
    Sounds like a very good stew. I would also use everything fresh. Less salt that way. - 8/31/09

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  • O.K.
    1 of 2 people found this review helpful
    does have to much salt and chicke or fish would work use low sodium beoth and whole grain pasta or barley brown rice no salt in any of thhese items excellent to build on good for cold weather coming up - 8/31/09

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  • 1 of 1 people found this review helpful
    i sure will be making this soup - 8/31/09

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  • Good
    1 of 1 people found this review helpful
    sounds yummy & very similar to what I already do with 'cleaning out the fridge' of the last few days worth of meat/vegges ..it all goes in a pot with enough extra liquid to cover, simmer on low or leave in a crockpot for a few hours on low - 8/31/09

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  • 1 of 2 people found this review helpful
    I will be trying this one... sounds great.. thanks - 4/4/09

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  • 1 of 2 people found this review helpful
    cant wait to try - 3/12/09

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  • 1 of 1 people found this review helpful
    I've never put cabbage in it before, but it was really good. - 3/9/09

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  • Good
    1 of 2 people found this review helpful
    Good basic starter recipe that you can add just about anything to!! - 3/9/09

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  • 1 of 1 people found this review helpful
    Living by myself this is a great recipe to fit and enjoy noon or evening... - 3/7/09

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