Beef and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
4.0 cup, shredded Cabbage, savoy, fresh4.0 small (5-1/2" long) Carrots, raw0.5 head, small (4" dia) Cauliflower, raw4.0 stalk, large (11"-12" long) Celery, raw1.0 large Onions, raw12.0 oz Beef, top sirloin2.5 cup 365 Organic Diced Tomatoes2.5 serving Newman's Own Organic Tomato Basil Sauce, 1/2 cup8.0 tsp organic better than bouillon beef
Just throw all the ingredients into a 7quart slow cooker and heat on high for 4-5 hours. The top sirloin beef I used was leftovers from the night before all cut up. Also add enough water to cover veggies. And add any spices you wish....I added basil, oregano, thyme, tarragon, chipotle powder, onion and garlic powder, chili powder, salt and pepper....all to taste.
Serving Size: Makes 28 1-cup servings
Number of Servings: 28.0
Recipe submitted by SparkPeople user KARAWILL1717.
Number of Servings: 28.0
Recipe submitted by SparkPeople user KARAWILL1717.
Nutritional Info Amount Per Serving
- Calories: 50.2
- Total Fat: 1.4 g
- Cholesterol: 10.8 mg
- Sodium: 222.6 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.1 g
- Protein: 4.5 g
Member Reviews