Homemade Vegetable Beef Soup

  • Number of Servings: 16
Ingredients
Beef Roast10 cups Water8 tsp 'Better Than Bouillon' Beef Base1 cup Shredded Cabbage1/2 cup Carrots1 cup Peas1 cup Spinach1 cup Lima Beans1 cup Green Beans1/5 cup Chopped Tomato
Directions
Cook Beef Roast in slow cooker on low for about 8 hours. Set outside of water to cool. I dump out the water and put in 10 cups of fresh water and 8 tsp of Better Than Bouillon Beef base in the slow cooker. Turn Slow Cooker on high. Add vegetables. Remove fat from roast and shred, add to soup mixture. Allow to cook until vegetables are cooked. To speed up cooking you can use canned vegetables or cook on cook top stove.

Serving Size: makes about 16, 1-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user ALINICJONES.

Servings Per Recipe: 16
Nutritional Info Amount Per Serving
  • Calories: 45.5
  • Total Fat: 0.9 g
  • Cholesterol: 4.1 mg
  • Sodium: 389.5 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.7 g

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