Moms Vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Beef chuck, arm pot roast, 3 lb Tomatoe juice-- 64 oz Kitchen Basic Unsalted Beef Stock, 4 cupsKroger Small Green Lima Beans, 2 cups Birdseye Sweet corn, 2 cupsCarrots-- 5 carrots (7-1/2") potatoe-- 6, cut aprox 1/2 inch cubesOnion-- 3 mediumPeas, frozen, 2 cups Cabbage, fresh, 1 head, medium Red Gold Diced Tomatoes - 28oz can Del Monte Cut Green Beans, 2 cansSalt & Pepper
Cut roast into stew chuncks and brown in large pot.
Add Salt and Pepper to taste.
Add in beef stock and tomatoe juice
While beef stock and tomatoe juice heats peal and cut potatoes and peal and slice Carrots.
Add potatoes and carrots to pot.
Let cook for about 30-45 minutes
Peal and slice onions. Add with other ingrediants
Add in the rest of ingrediants and cook for about 30-45 minutes to let flavor absorb into other vegetables.
THIS RECIPIE CAN BE MODIFIED TO SUIT TASTES. OMMIT BEEF AND BROTH TO MAKE VEGETARIAN.
Number of Servings: 24
Recipe submitted by SparkPeople user RUBYGIRL62385.
Add Salt and Pepper to taste.
Add in beef stock and tomatoe juice
While beef stock and tomatoe juice heats peal and cut potatoes and peal and slice Carrots.
Add potatoes and carrots to pot.
Let cook for about 30-45 minutes
Peal and slice onions. Add with other ingrediants
Add in the rest of ingrediants and cook for about 30-45 minutes to let flavor absorb into other vegetables.
THIS RECIPIE CAN BE MODIFIED TO SUIT TASTES. OMMIT BEEF AND BROTH TO MAKE VEGETARIAN.
Number of Servings: 24
Recipe submitted by SparkPeople user RUBYGIRL62385.
Nutritional Info Amount Per Serving
- Calories: 280.6
- Total Fat: 11.4 g
- Cholesterol: 34.0 mg
- Sodium: 534.8 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 4.4 g
- Protein: 21.6 g
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