Veggie and beef soup

Name: Veggie and beef soup Recipe
Prep time: 60 min
Cook time: 480 min
Total time: 540 min
Yield: 25
Ingredients: 1.0 medium (2-1/2 dia) Onions raw; 1.0 serving 1 Med. Green Bell Pepper; 2.0 cup sliced Zucchini; 3.0 large (3 to 4-1/4 dia.) Potato raw; 1.0 can (12 oz) yields Yellow Sweet Corn Canned; 0.25 head medium (about 5-3/4 dia) Cabbage fresh; 1.0 medium whole (2-3/5 dia) Red Ripe Tomatoes; 2.0 cup slices Carrots cooked; 2.0 cup diced Celery cooked; 3.0 cup Green Beans (snap); 2.0 cup Tomato Sauce; 6.0 oz Beef chuck arm pot roast; 8.0 cup Beef Broth - Swanson Low Sodium

Minutes to Prepare: 60
Minutes to Cook: 480

Number of Servings: 25

Ingredients

1.0 medium (2-1/2" dia) Onions, raw1.0 serving 1 Med. Green Bell Pepper2.0 cup, sliced Zucchini3.0 large (3" to 4-1/4" dia.) Potato, raw1.0 can (12 oz) yields Yellow Sweet Corn, Canned0.25 head, medium (about 5-3/4" dia) Cabbage, fresh1.0 medium whole (2-3/5" dia) Red Ripe Tomatoes2.0 cup slices Carrots, cooked2.0 cup, diced Celery, cooked3.0 cup Green Beans (snap)2.0 cup Tomato Sauce6.0 oz Beef chuck, arm pot roast8.0 cup Beef Broth - Swanson Low Sodium

Directions

Cook and high in Crock-Pot for 6-8 hours.

Serving Size: 1 cup

Number of Servings: 25.0

Recipe submitted by SparkPeople user MALIA39560.

Servings Per Recipe: 25

Nutritional Info Amount Per Serving

Calories: 87.7
Total Fat: 1.6 g
Cholesterol: 4.1 mg
Sodium: 294.8 mg
Total Carbs: 14.7 g
Dietary Fiber: 3.2 g
Protein: 4.9 g

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