Italian Vegetable Beef Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 173.5
  • Total Fat: 3.0 g
  • Cholesterol: 21.7 mg
  • Sodium: 694.6 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 6.5 g
  • Protein: 13.8 g

View full nutritional breakdown of Italian Vegetable Beef Soup calories by ingredient
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This recipe makes a nice big batch. Leftovers can be frozen. This recipe makes a nice big batch. Leftovers can be frozen.
Number of Servings: 12


    1 lb. 93% lean ground beef
    1 large onion, chopped
    1.5 c. celery, chopped
    1.5 c. carrots, chopped (I use the pre-shredded carrots to save time)
    4 cloves garlic, minced
    2 - 15 oz. cans Italian style tomatoes
    2 - 15 oz. cans tomato sauce
    2 - 15 oz. cans kidney beans, undrained
    8 c. water
    3 T. beef boullion granules
    1.5 T. parsley flakes
    1 t. oregano
    1 t. basil
    salt & pepper to taste
    8 oz (2 cups) whole wheat elbow macaroni


1. Brown ground beef and drain.
2. Add all of the remaining ingredients except macaroni.
3. Cook for 20-30 min. or until vegetables are tender.
4. Add macaroni and cook until done.

Makes approximately twelve 2-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user PIANOMOM33.

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