Homemade Vegetable Beef Soup
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 177.5
- Total Fat: 2.3 g
- Cholesterol: 17.1 mg
- Sodium: 484.6 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 6.3 g
- Protein: 11.3 g
View full nutritional breakdown of Homemade Vegetable Beef Soup calories by ingredient
Introduction
Just like Grandma used to make. This soup is quick and easy when made with leftover chuck roast. Hearty and delicious. Just like Grandma used to make. This soup is quick and easy when made with leftover chuck roast. Hearty and delicious.Number of Servings: 14
Ingredients
-
13 oz beef chuck roast, fat trimmed
16 oz canned beef broth
4 medium raw potatoes chopped
3/4 cup raw onion chopped
2 cups raw carrots sliced
1 can tomato soup condensed
1 can peas
1 can corn
1 can red kidney beans
1 can green beans
Directions
Chop leftover beef roast, potatoes, onion and carrots.
Cook in beef broth for 30 minutes.
Add remaining ingredients and simmer for additional 60 minutes.
Makes 14 1-cup servings.
*May make it less sodium by draining and rinsing canned vegetables and adding 2 cups of water or use no salt vegetables.
Number of Servings: 14
Recipe submitted by SparkPeople user GRIFF1234.
Cook in beef broth for 30 minutes.
Add remaining ingredients and simmer for additional 60 minutes.
Makes 14 1-cup servings.
*May make it less sodium by draining and rinsing canned vegetables and adding 2 cups of water or use no salt vegetables.
Number of Servings: 14
Recipe submitted by SparkPeople user GRIFF1234.