Fire Roasted Tomato Vegetable Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 lbs roast beef cut in bite sized pieces2 Yellow Idaho Potatoes 3 Celery sticks raw, 1 can Bush's Garbanzos Chick Peas2 cans Hunt's Fire Roasted Diced Tomatoes Garlic 1 can tomato paste1 cup Pictsweet Frozen Chopped Onion1 12 oz bag Great Value Mixed Vegetables Frozen2 cups frozen corn1 tbsp Olive Oil1 tsp 5th Season Seasoned Salt1/4 tsp pepper
In a 4 Quart Pot add Water, Beef, Onions and Seasonings cover and bring to a boil.
Once the beef has cooked, add the Diced Tomatoes, Frozen Vegetables, potatoes, and celery then bring to a boil again. Stir Frequently.
Reduce hit and simmer for approximately 15 mins.
Serving Size: 12 1-cup servings
Once the beef has cooked, add the Diced Tomatoes, Frozen Vegetables, potatoes, and celery then bring to a boil again. Stir Frequently.
Reduce hit and simmer for approximately 15 mins.
Serving Size: 12 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 251.5
- Total Fat: 6.2 g
- Cholesterol: 32.2 mg
- Sodium: 461.2 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 5.9 g
- Protein: 17.2 g