Nutrition Facts
Servings Per Recipe: 16
Serving Size: 1 serving
Amount Per Serving
Calories 179.2
Total Fat 2.5 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.9 g
Cholesterol 37.3 mg
Sodium 526.3 mg
Potassium 582.9 mg
Total Carbohydrate 10.7 g
Dietary Fiber 2.5 g
Sugars 1.2 g
Protein 18.9 g
Vitamin A 20.8 %
Vitamin B-12 36.1 %
Vitamin B-6 18.8 %
Vitamin C 17.6 %
Vitamin D 1.1 %
Vitamin E 0.6 %
Calcium 4.3 %
Copper 14.7 %
Folate 10.2 %
Iron 15.4 %
Magnesium 9.6 %
Manganese 37.2 %
Niacin 16.8 %
Pantothenic Acid 4.6 %
Phosphorus 19.7 %
Riboflavin 13.2 %
Selenium 19.2 %
Thiamin 10.3 %
Zinc 23.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Beef, Bean and Veggie Soup

View the full Beef, Bean and Veggie Soup Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Beef, Bean and Veggie Soup

184 calories of Beef chuck, arm pot roast, (2.19 oz)

50 calories of Red Wine, (2 fl oz)

19 calories of Beans, great northern, (0.09 cup)

18 calories of Soup, beef broth bouillon and consomme, canned, condensed, commercial, (0.25 can (10.5 oz))

10 calories of Green Giant Whole Kernel Sweet Corn, (0.06 cup)

5 calories of Cabbage, fresh, (0.03 head, small (about 4-1/2" dia))

4 calories of Green Beans (snap), (0.11 cup)

3 calories of Carrots, raw, (0.06 cup, chopped)

1 calories of Mushrooms, fresh, (0.08 cup, pieces or slices)

1 calories of Celery, raw, (0.03 cup, diced)

Nutrition & Calorie Comments  

have to watch my sodium this is not for me.
This was good, I used less meat. No wine. I added V8 juice, ( well a low sodium version) I used low sodium Rachel Ray broth.
I would use more beef broth in place of the wine. Apple juice and beef don't really go together, IMO. Also agree with using low sodium broth.
Very good and easy to make. I wasn't sure if I should use canned or dried beans. I used canned and ended up with about a cup more than what the recipe called for so I ended up increasing the fiber a bit.
You could always replace the beef broth with a low-sodium beef broth and reduce the sodium considerably. (Swanson beef broth has 890 mg sodium per serving - the lower sodium has 440mg sodium per serving).
Very high in sodium and the red wine is a bit much but other than that this is pretty good.