Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup, chopped Carrots, raw 1 stalk, large (11"-12" long) Celery, raw 1 cup diced Potato, raw 2 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, red, fresh 1 pepper Jalapeno Peppers 1 lb Beef chuck, arm pot roast 2 cup Beef Broth - Swanson Low Sodium 0.25 cup, chopped Onions, raw 20 beans (4" long) Green Beans (snap) 1.05 cup White Rice, medium grain 1 cup Canned Tomatoes 1 clove Garlic 1 tbsp Rosemary 1 tsp Thyme, ground 1 tbsp Salt1 cup, chopped Cabbage, red, fresh
Brown beef. Add broth and all cut vegetables to a pot. Add beef, rice and spices. Cook on med- low until vegetables and rice are done. Add water as needed.
Serving Size: 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user TTRACY51.
Number of Servings: 10
Recipe submitted by SparkPeople user TTRACY51.
Nutritional Info Amount Per Serving
- Calories: 199.1
- Total Fat: 9.0 g
- Cholesterol: 27.2 mg
- Sodium: 867.4 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.3 g
- Protein: 15.1 g