Italian Vegetable Beef Soup
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
Introduction
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
Ingredients
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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
Directions
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.
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.
Member Ratings For This Recipe
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APRILLSCOTT
