Beef Vegetable Soup

Name: Beef Vegetable Soup Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 20
Ingredients: 6 cups beef broth low sodium; 4 cups water; 14 oz. can Hunts petite diced tomatoes; 14.5 oz. can tomato sauce; 1 pouch Lipton Beefy Onion soup mix; 2 bay leaves; 3 cups diced cooked roast beef; 2 cups sliced cooked baby carrots (from roast dinner if possible); 2 cups diced cooked potatoes (from roast dinner if possible); 1 cup sliced cooked celery (from roast dinner if possible); 12 oz bag frozen cut green beans; 2 cups frozen corn; 1 cup frozen sweet peas; 3 cups cooked elbow macaroni

Minutes to Prepare: 10
Minutes to Cook: 60

Number of Servings: 20

Ingredients

6 cups beef broth, low sodium4 cups water14 oz. can Hunts petite diced tomatoes14.5 oz. can tomato sauce1 pouch Lipton Beefy Onion soup mix2 bay leaves3 cups, diced, cooked roast beef2 cups sliced, cooked baby carrots (from roast dinner if possible)2 cups diced cooked potatoes (from roast dinner if possible)1 cup sliced, cooked celery (from roast dinner if possible)12 oz bag frozen, cut green beans2 cups frozen corn1 cup frozen sweet peas3 cups cooked elbow macaroni

Directions

Pour beef broth and water into a large stock pot. Place over medium heat. Add tomatoes and tomato sauce. Stir to combine. Add soup mix and bay leaves. Stir to combine. Bring to a boil. Slowly add the rest of the ingredients. Stirring occasionally to combine. Cover, reduce heat to medium low and let simmer for about an hour to let flavors mingle. Stir in cooked macaroni noodles. Cook for 5 more minutes or until pasta is heated through.

Makes about 20 1-cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user MELIANICHOLS.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 148.8
Total Fat: 2.7 g
Cholesterol: 18.8 mg
Sodium: 669.7 mg
Total Carbs: 19.8 g
Dietary Fiber: 2.1 g
Protein: 20.1 g

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