Homemade veggie steak soup

Name: Homemade veggie steak soup Recipe
Yield: 20
Ingredients: 48 oz Shoulder Steak Thin Sliced - Beef (by BKAYEF); 5 cup Beef Broth - Swanson Low Sodium; 4 cup Beans great northern; 8 serving Sliced New Potatoe (by CFOLKEDAHL); 6 serving Beans Kidney beans dark red 3 serv can; 3 cup Del Monte Petite Cut Diced Tomatoes; 2.5 package (10 oz) Mixed Vegetables frozen; 1 cup chopped Onions raw; 4 cup Tomato Sauce; 2 tbsp Salt; 3 tsp Lawray's Season Salt (by NASCARSTACEY); 3 tsp Pepper black

Number of Servings: 20

Ingredients

48 oz Shoulder Steak Thin Sliced - Beef (by BKAYEF) 5 cup Beef Broth - Swanson Low Sodium 4 cup Beans, great northern 8 serving Sliced New Potatoe (by CFOLKEDAHL) 6 serving Beans, Kidney beans dark red 3 serv can 3 cup Del Monte Petite Cut Diced Tomatoes 2.5 package (10 oz) Mixed Vegetables, frozen 1 cup, chopped Onions, raw 4 cup Tomato Sauce 2 tbsp Salt 3 tsp Lawray's Season Salt (by NASCARSTACEY) 3 tsp Pepper, black

Directions

Brown steak and cut into chunks (if not using stew meat) and toss all ingredients into stock pot

Serving Size: Makes about 20 10oz bowls

Number of Servings: 20

Recipe submitted by SparkPeople user NONIBUG.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 241.3
Total Fat: 2.3 g
Cholesterol: 37.8 mg
Sodium: 1,629.5 mg
Total Carbs: 31.8 g
Dietary Fiber: 8.2 g
Protein: 24.5 g

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