Homemade Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
* Beef stew meat, 18.56 oz (remove) * Chicken Breast, no skin, 1 breast, bone and skin removed (remove) * Turnips, 1 small (remove) * Onions, raw, .5 medium (2-1/2" dia) (remove) * Celery, raw, 1 cup, diced (remove) * Garlic, 1 tsp (remove) * Tomato Paste, 1 can (6 oz) (remove) * Tomato Sauce, with tomato tidbits, 1 can, 15 oz (303 x 406) (remove) * *Del Monte Petite Cut Diced Tomatoes, 3.5 cup (remove) * Swanson Beef Broth 50% less sodium, 32 oz (remove) * Bush's Dark Red Kidney Beans, 3.5 cup (remove) * Turnips, 1 medium (remove) * Cabbage, fresh, 1 cup, chopped (remove) * *Bok Choy, raw-shreaded, 1 cup (remove) * Pictsweet Vegetables for Soup, 28 oz (remove)olive oilbasil
Serving size = 1 cup
Cut meat into bite size pieces and brown in 2 tbsp olive oil. Chop onions, garlic & celery and basil. Add to meat and oil. Cook til onions are translucent. Add tomato products and beef broth and 4 cups of water. Stir. Add kidney beans, chopped bok choy, cabbage, diced turnips and heat to boiling. Let boil for 30 minutes then add frozen vegetables. Cook for 30 minutes and serve.
Number of Servings: 32
Recipe submitted by SparkPeople user LOLLYPOPZ.
Cut meat into bite size pieces and brown in 2 tbsp olive oil. Chop onions, garlic & celery and basil. Add to meat and oil. Cook til onions are translucent. Add tomato products and beef broth and 4 cups of water. Stir. Add kidney beans, chopped bok choy, cabbage, diced turnips and heat to boiling. Let boil for 30 minutes then add frozen vegetables. Cook for 30 minutes and serve.
Number of Servings: 32
Recipe submitted by SparkPeople user LOLLYPOPZ.
Nutritional Info Amount Per Serving
- Calories: 89.3
- Total Fat: 2.8 g
- Cholesterol: 13.0 mg
- Sodium: 237.9 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 2.0 g
- Protein: 6.6 g
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