Vegetable Beef Soup
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 138.6
- Total Fat: 3.4 g
- Cholesterol: 21.4 mg
- Sodium: 413.3 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 3.8 g
- Protein: 11.0 g
View full nutritional breakdown of Vegetable Beef Soup calories by ingredient
Introduction
This makes a crockpot nearly full.I use a combo of fresh and canned veggies.
Leaner ground beef. This makes a crockpot nearly full.
I use a combo of fresh and canned veggies.
Leaner ground beef.
Number of Servings: 14
Ingredients
-
1 1/4 lbs. Laura's Ground Beef (8% Fat)
1 can Great Northern Beans
1 can Diced Tomatoes with Green Chilies
1 can Diced Tomatoes
1 half diced raw onion
1 cup diced raw carrots
1 package of raw shredded cabbage (Dole Slaw Mix)
1 - 8.5 ounce canned sweet corn
3 11.5 ounce cans of V-8 juice
1 can of Swansons Low -Sodium Beef Broth
1 cup raw celery diced very finely
Directions
Brown ground beef til cooked throughly.
I use a dicer for the onions, carrots, and celery while beef is
cooking on the stovetop in ungreased non-stick pan.
Put in crockpot with the raw diced onion, celery, carrots, canned tomatoes, beef broth, tomato juice, raw cabbage/shredded carrots mix (Doles' slaw mix). Let cook in the crockpot for about five or six hours on high.
About one hour before serving add the drained canned corn and the drained can of Northern Beans so these ingredients can cook well before serving.All these flavors will blend together. The only seasoning is a sprinkle of black pepper and the green chilies that are in the canned tomatoes.
I do not add salt.
*** I use a six quart crockpot.
Makes about 16 servings-1 cup each .
I put the extra leftovers in clean Ball Quart Jars and place a plastic screw on lid... in the refrigerator. Easier to store that way.
Number of Servings: 14
Recipe submitted by SparkPeople user BIRDZGAL.
I use a dicer for the onions, carrots, and celery while beef is
cooking on the stovetop in ungreased non-stick pan.
Put in crockpot with the raw diced onion, celery, carrots, canned tomatoes, beef broth, tomato juice, raw cabbage/shredded carrots mix (Doles' slaw mix). Let cook in the crockpot for about five or six hours on high.
About one hour before serving add the drained canned corn and the drained can of Northern Beans so these ingredients can cook well before serving.All these flavors will blend together. The only seasoning is a sprinkle of black pepper and the green chilies that are in the canned tomatoes.
I do not add salt.
*** I use a six quart crockpot.
Makes about 16 servings-1 cup each .
I put the extra leftovers in clean Ball Quart Jars and place a plastic screw on lid... in the refrigerator. Easier to store that way.
Number of Servings: 14
Recipe submitted by SparkPeople user BIRDZGAL.
