Vegetable Beef Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 18
Ingredients
3 lbs stew meat8 tsp beef boullion (8 cubes)1 tsp chili powder3/4 c. rice2 medium onions3 c. frozen corn2 bay leaves44 oz. canned, diced tomatoes8 c. water6 tsp seasoned salt3 c. diced celery3 c. diced potatoes3 tsp Worcestershire sauce3 c. sliced carrots46 oz can tomato juice
Directions
Place all of the ingredients in a large soup pot that is oven safe. Bake at 250 degrees all day, stirring occassionally.

I guessed at the amount of servings this soup makes. I'm figuring the batch makes about 18 servings at 2 cups apiece.

Number of Servings: 18

Recipe submitted by SparkPeople user MELZERMTAJ.

Servings Per Recipe: 18
Nutritional Info Amount Per Serving
  • Calories: 331.9
  • Total Fat: 15.1 g
  • Cholesterol: 45.3 mg
  • Sodium: 645.0 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 4.1 g
  • Protein: 24.6 g

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