Homemade Beef Vegetable Soup
Nutritional Info
- Servings Per Recipe: 65
- Amount Per Serving
- Calories: 82.8
- Total Fat: 3.0 g
- Cholesterol: 11.7 mg
- Sodium: 243.5 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.0 g
- Protein: 4.4 g
View full nutritional breakdown of Homemade Beef Vegetable Soup calories by ingredient
Submitted by: LYDIAAS
Introduction
Hearty soup for a chilly fall day Hearty soup for a chilly fall dayNumber of Servings: 65
Ingredients
-
42.5oz - Whole Tomatoes
14.5oz - Diced Italian Style Tomatoes
28oz - Regular Diced Tomatoes
36oz - Corn (canned)
2 cups - Green Beans (fresh) - cut
2.5 cups - Peas (frozen)
3 cups - Carrotts (fresh) - sliced
8 - Potatoes - diced
2 cups - Onions (raw) - copped
2 cups - Celery (raw) diced
11 - Beef Soup Bones
2.5lbs - Chuck Roast
3tsp - Salt
15 - Peppercorns
18 cups - Water
Directions
Put chuck roast in a pan on the stove to brown it. Once it is browned add the water along with the soup bones and finish cooking them. Letting them cook for approximately 3 hours. Once you have done this remove the soup bones and add the veggies. The roast should just fall apart in the water while it is cooking.
While the meat and soup bones are cooking prep the veggies so that they can be added to the pan. Allow 30 minutes for each veggie to cook both frozen and fresh.
Serving Size: 55 - 1 cup servings
While the meat and soup bones are cooking prep the veggies so that they can be added to the pan. Allow 30 minutes for each veggie to cook both frozen and fresh.
Serving Size: 55 - 1 cup servings
