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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 120.4
  • Total Fat: 2.4 g
  • Cholesterol: 25.2 mg
  • Sodium: 701.4 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 12.7 g

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

Submitted by: BUNNYSPAL

Introduction

very thick and flavourful I use up leftover roast beef, potatoes and veggies. very thick and flavourful I use up leftover roast beef, potatoes and veggies.
Number of Servings: 14

Ingredients

    3-900 ml cartons of fat free low salt beef broth
    1-796 ml can of diced tomatoes
    1/2 cup barley
    3 cups sliced carrots
    1/2 cup cauliflower chopped
    1 cup potatoes boiled and chopped (or raw)
    2 cups cabbage chopped
    4 large stocks of celery chopped

Directions

In a large stock pot or dutch oven combine broth and tomatoes, Add chopped beef. Bring to a boil. Add barley, carrots potatoes, cabbage, celery and onion. Stir and cook on medium about 30 minutes. Turn to low and cook for 15 minutes. Stir often.

makes 12 -1 1/2 cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user BUNNYSPAL.






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