HomeMade Vegetable Beef Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 142.4
- Total Fat: 3.3 g
- Cholesterol: 15.0 mg
- Sodium: 280.5 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.8 g
- Protein: 10.5 g
View full nutritional breakdown of HomeMade Vegetable Beef Soup calories by ingredient
Number of Servings: 16
Ingredients
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Ingredients:
*Potato, raw, 2 large (3" to 4-1/4" dia.) (remove)
*canned tomato, 2 cup (remove)
*Baby Carrots (1 serving = 12 carrots = approx 1 cup), 2 serving (remove)
Cabbage, fresh, 4 cup, chopped (remove)
*Beef Eye of Round Roast - 4 oz., 6 serving (remove)
Yellow Sweet Corn, Frozen, 2 cup kernels (remove)
Celery, raw, 2 cup, diced (remove)
Onions, raw, 1 large (remove)
*Wyler's beef boullion (1 cube/1 cup prepared), 3 serving (remove)
Directions
cut up beef into cubes and place with boulion cubes in bowling water boil 1 hour
cut up potatos into cubes, cut cabbage into cube , cut onion into cubes, add baby carrots and place in boiling water and beef, boil 30 minutes until vegetables are tender. add remaining ingredients and cook 10 minutes more
makes approx 16 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user STORMYDREAMER.
cut up potatos into cubes, cut cabbage into cube , cut onion into cubes, add baby carrots and place in boiling water and beef, boil 30 minutes until vegetables are tender. add remaining ingredients and cook 10 minutes more
makes approx 16 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user STORMYDREAMER.