Beef Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 101.2
  • Total Fat: 2.9 g
  • Cholesterol: 24.6 mg
  • Sodium: 152.7 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 10.9 g

View full nutritional breakdown of Beef Vegetable Soup calories by ingredient
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Tons of veggies! This is more like a stew. Tons of veggies! This is more like a stew.
Number of Servings: 14


    lima beans .3333 cup
    lentils .3333 cup
    beef chuck 1.25 pounds
    tomatoes, dice,canned 14.5 oz./411g
    beef base 1 tsp
    olive oil 1TBS
    garlic 1 clove
    bay leaf 1 leaf
    black pepper .5 TBS
    hot pepper (whatever I have that day) .5 pepper
    spinach 3 cups
    dikon(white radish) 1.5 cups
    regular mushrooms 1 cup
    portabella mushrooms 1 cup
    green pepper 2 cups
    onion 1 large
    carrots 2 cups
    celery 1 cup


Makes 14- one cup servings

1) bring about 2.5-3 quarts water to boil. Then add fresh lima beans, lentils, beef base, olive oil, garlic, bay leaf, and black pepper.

2) let cook for about 1.5 hours on med-high mixing every once in awhile so it doesn't boil over.

3) Then add in the tomatoes, spinach, meat and hot pepper and boil for about 15 more minutes.

4) Then add the dikon, mushrooms, green pepper, onion, carrots and celery. Cook until vegetables are tender. Be sure not to over cook them.

Number of Servings: 14

Recipe submitted by SparkPeople user LEBOOBOO.

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