Beef Vegetable Soup

Number of Servings: 16

Ingredients

2.0 tbsp Butter, salted1.0 cup, chopped Onions, raw1.6 package (10 oz) Mixed Vegetables, frozen3.5 cup Red Pack Whole Peeled Plum Tomatoes16.0 oz 80/20 ground beef chuck10.0 oz Kirkland Chicken Stock

Directions

Saute onions in butter. Add all ingredients and 3 cubed of beef bullion. Add 3 cups of water. Cook one hour. Serving Size: 1.5 cups

Number of Servings: 16.0

Recipe submitted by SparkPeople user LUANNEBRU.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 116.1
Total Fat: 6.9 g
Cholesterol: 21.4 mg
Sodium: 173.2 mg
Total Carbs: 6.9 g
Dietary Fiber: 2.2 g
Protein: 6.7 g

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