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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 132.5
  • Total Fat: 1.9 g
  • Cholesterol: 12.5 mg
  • Sodium: 675.3 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 4.0 g
  • Protein: 10.6 g

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

Submitted by: NWILDES

Introduction

Ready to eat in about 30 minutes. Ready to eat in about 30 minutes.
Number of Servings: 8

Ingredients

    2 cans (about 4 cups) reduced sodium beef broth
    1 cup chopped onion
    1 cup diced celery
    1 cup green beans cut in 1 inch lengths
    1 cup sliced carrots
    1 cup diced potatoes
    1 can succotash
    1 can petite diced tomatoes
    1 can roast beef (12 oz)
    2 bay leaves
    1/2 tsp thyme
    black pepper to taste

Directions

Makes 8 1-cup servings.

Put broth in a large pot. Add the onion, celery, green beans, carrots, potatoes, tomoatoes and drained succotash. Add bay leaves, thyme and pepper. Simmer for 20 minutes or until the vegetables are tender.

Add the roast beef and it's gravy. Simmer 5 minutes to heat beef. Remove bay leaves.

Tip: If you cut the vegetables into small pieces, they cook faster and you get more variety in each bite.

Number of Servings: 8

Recipe submitted by SparkPeople user NWILDES.






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