Beef, Bean and Veggie Soup

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4 of 5 (36)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 179.2
  • Total Fat: 2.5 g
  • Cholesterol: 37.3 mg
  • Sodium: 526.3 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 18.9 g

View full nutritional breakdown of Beef, Bean and Veggie Soup calories by ingredient
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Introduction

A filling soup that will warm you up from the inside out. A filling soup that will warm you up from the inside out.
Number of Servings: 16

Ingredients

    1 cup carrots, raw, chopped
    1 cup sweet corn
    1-3/4 cup green beans (snap)
    1-1/2 cup great northern beans
    1-1/4 cup mushrooms, fresh, pieces or slices
    1/2 cup celery, raw, diced
    1/2 head cabbage, fresh, small (about 4-1/2" dia)
    35 oz beef chuck, arm pot roast
    32 fl oz red wine
    4 cans (10.5 oz) beef broth

Directions

Chop all veggies.
Chop up meat into bite size portions, put into a large stock pot.
Pour beef broth and wine into pot.
Add seasonings to taste, bring to a boil and then simmer on low until done.


Number of Servings: 16

Recipe submitted by SparkPeople user LLEWIS1.

5SHARES

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Member Ratings For This Recipe



  • 12 of 12 people found this review helpful
    For those with concerns about cooking with wine due to alcoholism or just general alcohol aversion, please be aware that cooking with alcohol does NOT make the dish alcoholic - heat kills the alcohol, leaving only the FLAVOR. My mom's beef burgundy or coq au vin certainly never got me drunk! LOL - 9/25/08

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  • 9 of 9 people found this review helpful
    Balsamic Vinegar would be a good replacment for the wine...use about 1/2 cup......flavor and acid for tenderizing the meat intact!!! This is also a good recipe to make vegetaarian byt substituting vegetable broth and Garbanzo, black and pinto beans!!! - 8/30/08

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  • Good
    5 of 5 people found this review helpful
    This was good, I used less meat. No wine. I added V8 juice, ( well a low sodium version) I used low sodium Rachel Ray broth. - 8/29/08

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  • Incredible!
    4 of 4 people found this review helpful
    Very good and easy to make. I wasn't sure if I should use canned or dried beans. I used canned and ended up with about a cup more than what the recipe called for so I ended up increasing the fiber a bit. - 11/6/07

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  • 3 of 3 people found this review helpful
    Love a hearty beef and vegetable soup. This sounds like one to try. I have a couple of pounds of grass fed stew meat in the freezer that I think I'll use instead of the roast. Would be good cooked all day in the crock pot. Onions are a definite must to add!! Fresh garlic, too. - 2/8/10

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