Vegetable Beef Soup
- Number of Servings: 8
Ingredients
6 cups vegetable broth2 lbs beef roast2 cups onion, sliced2 cups celery, diced into medium sized pieces2 cups cabbage, shredded2 cups fresh spinach1-16 oz can no-salt added tomatoes1-14 oz bag frozen green beans1 tsp black pepper2 tbsp olive oil
Cut the roast into bite size cubes. Brown in the olive oil and set aside.
Add the beef, onion, celery, green beans, canned tomatoes, and vegetable broth to a slow cooker. Cook on high for 4 hours.
Add the cabbage and black pepper, and cook on low until the roast is tender, about another hour depending on the size of the pieces. Add the spinach at the last minute and cook until wilted, another 10-15 minutes. Serve immediately
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user CHERLIE.
Add the beef, onion, celery, green beans, canned tomatoes, and vegetable broth to a slow cooker. Cook on high for 4 hours.
Add the cabbage and black pepper, and cook on low until the roast is tender, about another hour depending on the size of the pieces. Add the spinach at the last minute and cook until wilted, another 10-15 minutes. Serve immediately
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user CHERLIE.
Nutritional Info Amount Per Serving
- Calories: 433.0
- Total Fat: 25.6 g
- Cholesterol: 68.0 mg
- Sodium: 535.5 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 3.4 g
- Protein: 34.2 g
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