Beef Vegetable Soup
- Number of Servings: 12
Ingredients
Mixed Vegetables, frozen, 1 package (10 oz) Beef chuck, arm pot roast, 16 oz Stewed Tomatoes, 3 cup Tomatoes, red, ripe, canned, with green chilies, 1 cup Onions, raw, 1 cup, chopped Beef broth, bouillon, consomme, 4 cup (
Simmer beef, covered with broth , until tender. Add onion and tomatoes and continue to simmer for about an hour. Add mixed Vegetables and finish cooking until Vegetables are done.
Serve
Number of Servings: 12
Recipe submitted by SparkPeople user GRANDME26.
Serve
Number of Servings: 12
Recipe submitted by SparkPeople user GRANDME26.
Nutritional Info Amount Per Serving
- Calories: 90.8
- Total Fat: 1.8 g
- Cholesterol: 22.6 mg
- Sodium: 512.7 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.8 g
- Protein: 10.5 g
Member Reviews