Vegetable Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
*Campbell's Low Sodium Tomato Juice, 64 oz Mixed Vegetables, frozen, 16 oz Potato, raw, 3 medium (2-1/4" to 3-1/4" dia.) Beef, round steak, 1 lb Parsley, dried, 1 tsp Oregano, ground, .5 tsp Basil, .5 tsp *Kosher Salt, .25 tsp Pepper, black, .25 tsp *Bell Pepper - Orange, 75 gram(s) Celery, raw, 2 stalk, medium (7-1/2" - 8" long) White Onion, 1/2 largeAdd an Ingredient
Pour tomato juice into stock pot. Add vegetables. Simmer.
Meanwhile, brown beef in a skillet, then add to simmering jice and vegetables. Add parsley, oregano, basil, salt and pepper. Stir. Cover and simmer for 2-3 hours, stirring occasionally.
Serving Size: makes 12 1/2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user IN03SPIRIT.
Meanwhile, brown beef in a skillet, then add to simmering jice and vegetables. Add parsley, oregano, basil, salt and pepper. Stir. Cover and simmer for 2-3 hours, stirring occasionally.
Serving Size: makes 12 1/2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user IN03SPIRIT.
Nutritional Info Amount Per Serving
- Calories: 151.7
- Total Fat: 1.7 g
- Cholesterol: 21.5 mg
- Sodium: 188.5 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 4.3 g
- Protein: 12.4 g
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