Summer Vegetable & Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb Beef chuck 2 large (7-1/4" to 8-1/2" long) Carrots, raw 2 cup, sliced Summer Squash 6 stalk, large (11"-12" long) Celery, raw 16 cup (8 fl oz) Water, tap 1 can (12 oz) yields Yellow Sweet Corn, Canned salt and pepper to taste
Dice all vegetables.
Place meat and vegetables in stock pot and simmer for 2 hours.
Remove meat and allow to cool.
Shred meat by hand and return to pot.
Season to taste and reheat before serving.
Serving Size: Makes 6 servings, each 1-1/2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user KATERUSSELL010.
Place meat and vegetables in stock pot and simmer for 2 hours.
Remove meat and allow to cool.
Shred meat by hand and return to pot.
Season to taste and reheat before serving.
Serving Size: Makes 6 servings, each 1-1/2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user KATERUSSELL010.
Nutritional Info Amount Per Serving
- Calories: 159.7
- Total Fat: 5.3 g
- Cholesterol: 49.1 mg
- Sodium: 219.1 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.9 g
- Protein: 16.6 g
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