Basic Beef Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 165.4
- Total Fat: 5.4 g
- Cholesterol: 32.5 mg
- Sodium: 513.3 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 3.0 g
- Protein: 15.6 g
View full nutritional breakdown of Basic Beef Vegetable Soup calories by ingredient
Introduction
A super basic, veggie-packed soup that I make all the time. A super basic, veggie-packed soup that I make all the time.Number of Servings: 8
Ingredients
-
1 16 oz package 93% Lean Ground Beef
1 package frozen vegetable medley
1 32 oz carton of beef broth, low sodium
1 large russet baking potato
2 large stalks celery
1 white onion
2 Tbsp Worcestershire Sauce
1 Tbsp Unrefined Coconut Oil
4 cups water (or second carton of beef broth if you desire)
Salt / Garlic Salt
Pepper
Garlic Powder
Cumin
Tips
Feel free to experiment with veggie and spice additions. This is a hearty but non-thick soup, which I like for cold weather as much as hot.
Directions
1. Cook the ground beef in a skillet with the coconut oil, season to taste while raw. Drain and set aside.
2.) Dice potato and chop celery and onion. Cook frozen vegetable medley according to instructions while cutting these vegetables.
3.) Combine beef, cooked and diced veggies, broth, and Worcestershire sauce in a 1 gallon pot. Pour in beef broth and water. Season to taste with spices. I prefer a pinch of cumin and a generous sprinkling of salt, pepper, and garlic powder/garlic salt.
4. Bring contents of pot to a gentle boil. Cover and simmer on low for 30 minutes or until the potatoes are soft. Set aside to cool about 5 minutes and enjoy!
Makes 8 2-cup servings.
Serving Size: Makes 8 2-cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user JORDANLHALL.
2.) Dice potato and chop celery and onion. Cook frozen vegetable medley according to instructions while cutting these vegetables.
3.) Combine beef, cooked and diced veggies, broth, and Worcestershire sauce in a 1 gallon pot. Pour in beef broth and water. Season to taste with spices. I prefer a pinch of cumin and a generous sprinkling of salt, pepper, and garlic powder/garlic salt.
4. Bring contents of pot to a gentle boil. Cover and simmer on low for 30 minutes or until the potatoes are soft. Set aside to cool about 5 minutes and enjoy!
Makes 8 2-cup servings.
Serving Size: Makes 8 2-cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user JORDANLHALL.