Beef and Veggie Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 181.4
- Total Fat: 4.7 g
- Cholesterol: 44.2 mg
- Sodium: 317.3 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 3.8 g
- Protein: 18.0 g
View full nutritional breakdown of Beef and Veggie Soup calories by ingredient
Number of Servings: 8
Ingredients
-
4 cups Swanson Low Sodium Beef Broth
1 cup sliced carrots
1/2 cup sliced celery
2 cups of frozen peas
2 cups diced potatoes
1.2 pounds of lean beef steak
1 medium onion diced
2 cups of diced tomatoes
Optional: Fresh Basil, Crushed Red Pepper, Garlic and salt and pepper to taste.
Directions
1. Get a large pot and spray the bottom with Pam and cook the beef. While it is cooking, slice and dice your vegetables.
2. After the beef has been cooking for a few minutes, add the beef broth to the pot along with the diced onions. Once the beef is cooked, take it out and slice it into small pieces and add back to the broth.
3. Next add the potatoes, carrots, celery, peas and tomatoes and let it simmer for about 10 minutes.
4. Add any spices or herbs you want and let simmer another 10 minutes.
5. Separate into 8 servings and serve with toasted whole grain rolls.
6. Enjoy!
Serving Size: It separates into 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user STRIPLIE0913.
2. After the beef has been cooking for a few minutes, add the beef broth to the pot along with the diced onions. Once the beef is cooked, take it out and slice it into small pieces and add back to the broth.
3. Next add the potatoes, carrots, celery, peas and tomatoes and let it simmer for about 10 minutes.
4. Add any spices or herbs you want and let simmer another 10 minutes.
5. Separate into 8 servings and serve with toasted whole grain rolls.
6. Enjoy!
Serving Size: It separates into 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user STRIPLIE0913.