Beef & Vegetable Soup for Fall

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 167.9
  • Total Fat: 2.7 g
  • Cholesterol: 32.3 mg
  • Sodium: 788.9 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 5.4 g
  • Protein: 17.2 g

View full nutritional breakdown of Beef & Vegetable Soup for Fall calories by ingredient
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a great warm soup for dinner on a crisp evening a great warm soup for dinner on a crisp evening
Number of Servings: 12


    1 quart stock - I used vegetable broth
    1 quart water
    1 browned round steak, cut into small pieces
    1 1/3 cups wild rice
    1 15 oz. can diced tomatoes
    1/2 cabbage, chopped or diced finely
    2 cups chopped or diced kale
    2 stalks celery, chopped
    1 medium sized zucchini, chopped
    1 15 oz. can kidney beans, drained
    2-3 carrots, cut small
    1-2 onions, chopped
    2-3 cloves garlic
    1 Tblspn dried basil
    2 tsp powdered thyme
    salt & pepper to taste


1 - Brown meat first. May include onions at this point.
2 - Add stock & water & meat.
3 - Add chopped vegetables.
4 - Add canned ingredients, rice, & spices.
5 - Bring broth to a boil, then add lid and simmer at a low boil for at least an hour. It takes time for the rice to cook up and the vegetables to blend and soften. May need to add more broth or water to thin out. (I did.)

Should make about 3-4 quarts of soup. Not too hard to reduce all amounts to make less.

(This would be a wonderful recipe for the crockpot!)

Number of Servings: 12

Recipe submitted by SparkPeople user BERRY4.

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