Vegetable Beef Soup
- Number of Servings: 24
Ingredients
1 pound leftover boneless chuck roast12 ounce package fresh green beans (cut into bite size)2 cans whole kernal corn---drained1 pound carrots cut into corns----I used baby carrots1 pound frozen peas1 pound potatoes---I used frozen southern hash browns1 46oz can of tomato juice1 46oz can of water1/4 cup worchestershire sauceSalt & Pepper to taste
Put all ingredients (except peas) into a crockpot set
on low. You can set it on high if you want it done that day. I start mine late in the day and let it cook overnight. About 20 minutes before serving add the peas.
You can add pearl onions to the soup too if you want but it will change the nutricitional facts.
Number of Servings: 24
Recipe submitted by SparkPeople user KATSDAMOM.
on low. You can set it on high if you want it done that day. I start mine late in the day and let it cook overnight. About 20 minutes before serving add the peas.
You can add pearl onions to the soup too if you want but it will change the nutricitional facts.
Number of Servings: 24
Recipe submitted by SparkPeople user KATSDAMOM.
Nutritional Info Amount Per Serving
- Calories: 80.2
- Total Fat: 1.1 g
- Cholesterol: 11.3 mg
- Sodium: 291.6 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.4 g
- Protein: 5.8 g
Member Reviews