Exeterpark Vegetable Beef Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 138.8
- Total Fat: 3.3 g
- Cholesterol: 21.5 mg
- Sodium: 891.7 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 2.7 g
- Protein: 13.1 g
View full nutritional breakdown of Exeterpark Vegetable Beef Soup calories by ingredient
Introduction
Quick & easy to make from leftover beef and fresh,frozen and/or canned vegetables. Quick & easy to make from leftover beef and fresh,frozen and/or canned vegetables.Number of Servings: 12
Ingredients
-
4 cans beef broth (40 oz)
2 cups celery, chopped
1 cup onion, chopped
3 tbls olive oil
1 cup carrots, diced
1 cup peans
1 cup corn
3 cups potato, diced
2 cups beef (steak, roast cooked), cubed
1 tsp salt
.5 tsp black pepper
.5 tsp garlic powder
Tips
Soup can be frozen in individual servings for later.
Directions
Saute celery and onion in olive oil until soft.
Add remaining ingredients and bring to boil.
Reduce heat and simmer 30 minutes.
Serving Size: 12-1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user EXETERCINDY.
Add remaining ingredients and bring to boil.
Reduce heat and simmer 30 minutes.
Serving Size: 12-1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user EXETERCINDY.