Veggie Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cans low-sodium, low-fat beef broth2 cans crushed tomatoes1 can black beans, rinsed and drained1 c. diced raw onion1/2 c. diced green bell pepper1 10 oz package frozen peas & carrots1 c. raw celery, chopped1c. diced raw cabbage1 tsp garlic powder
Prepare and combine all the ingredients in a large stock pot. Simmer over low heat until all the vegetables are soft. The longer you let the soup simmer, the more flavorful it will be. I usually let mine simmer all afternoon with the stove set on low. You can use any veggies you like. Please be sure to check the ingredients if you are using canned or frozen ingredients as they can contain extra salt or sugar.
Yields several servings of soup. Cool soup completely and freeze individual portions for a quick meal later.
Number of Servings: 10
Recipe submitted by SparkPeople user STEPHZ0R.
Yields several servings of soup. Cool soup completely and freeze individual portions for a quick meal later.
Number of Servings: 10
Recipe submitted by SparkPeople user STEPHZ0R.
Nutritional Info Amount Per Serving
- Calories: 61.3
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 84.0 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.6 g
- Protein: 3.3 g
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