Vegetable Beef Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 139.3
  • Total Fat: 4.1 g
  • Cholesterol: 20.9 mg
  • Sodium: 1,487.8 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 12.9 g

View full nutritional breakdown of Vegetable Beef Soup calories by ingredient


Introduction

Loaded with veggies and great taste. Plus easy to make Loaded with veggies and great taste. Plus easy to make
Number of Servings: 12

Ingredients



    Lean Ground Sirloin 10% Fat, 16 oz
    Onions, raw, .5 cup, chopped
    Tomato juice, 46 fl oz can
    Yellow Sweet Corn, Canned, 1 can (12 oz)
    Peas, green, Canned 1 can (12 oz)
    Baby Carrots, raw, 6 large, chopped
    Onions, raw, .5 cup, chopped
    Water, 2 cup (8 fl oz)
    Green Giant Cut Green Beans, 1 can (12 oz)
    Chicken Bouillon, 4 cubes
    Pepper, black, 1 tsp
    Parsley, dried, 1 tbsp
    Oregano, ground, 1 tsp
    Salt, 3 tsp

Tips

Substitute veggies with whatever you have on hand. The chicken bouillon really lightens up flavor, but if you prefer a beefier soup, you can use beef bouillon.


Directions

Brown beef and onion in dutch oven. Add all other ingredients. Simmer over low heat for about one hour, stirring occasionally.
This soup freezes well and is just as good when reheated.

Serving Size: Makes a big pot. I am guessing about 12 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user WEE-LA.