Homemade Vegetable Beef Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 225.9
- Total Fat: 6.4 g
- Cholesterol: 25.9 mg
- Sodium: 566.5 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 6.0 g
- Protein: 16.3 g
View full nutritional breakdown of Homemade Vegetable Beef Soup calories by ingredient
Introduction
Yummy soup for a cold day... Yummy soup for a cold day...Number of Servings: 10
Ingredients
-
1 Ib Chuck Steak
3 Tbsp Olive Oil
1/2 Tsp Salt
2 Beef Bullion Cubes + Cup Water
1 Sm Can Tomato Paste
1 Can Tomato Sauce
1 Can Diced Tomatoes
1 Large Can Veg-all (mixed veggies)
1 Sm Can Corn
1 Can Dark Red Kidney Beans
3 Cups Water
1 Tbsp Heinz 57
1 Tbsp Worcestershire
3 Tbsp Sugar
1 Tsp Balsamic Vinegar
1 Tsp Garlic Powder
1 Tsp Italian Seasoning
Directions
Add oil to stew pot and heat to medium-high temperature.
Add Beef & Salt and stir until meat just turns brown.
Add beef bullion to a cup of water and heat in microwave until disolved. Pour over beef and let simmer for about 5 minutes.
Add the rest of the ingredients and let simmer, stirring frequently so that the macaroni doesn't stick to the bottom. Simmer until macaroni is tender.
Serve with oyster crackers or without. It's good either way!
Number of Servings: 10
Recipe submitted by SparkPeople user JLARTDESIGN.
Add Beef & Salt and stir until meat just turns brown.
Add beef bullion to a cup of water and heat in microwave until disolved. Pour over beef and let simmer for about 5 minutes.
Add the rest of the ingredients and let simmer, stirring frequently so that the macaroni doesn't stick to the bottom. Simmer until macaroni is tender.
Serve with oyster crackers or without. It's good either way!
Number of Servings: 10
Recipe submitted by SparkPeople user JLARTDESIGN.