Tomato Vegetable Soup with beef

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 102.1
  • Total Fat: 4.4 g
  • Cholesterol: 16.3 mg
  • Sodium: 611.5 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 6.9 g

View full nutritional breakdown of Tomato Vegetable Soup with beef calories by ingredient
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Great high vegetable low calorie meal Great high vegetable low calorie meal
Number of Servings: 12


    1 pound lean ground beef
    1 cup chopped yellow onion
    1/2 cup chopped carrot
    2 cups chopped broccoli
    1 cup chopped cauliflower
    3 cups chopped raw spinach
    1 cup chopped celery
    1/2 cup chopped bok choy (leaves and stems)
    1 cup chopped kale
    2 cups chopped tomatoes
    1 small can tomato paste
    1 8oz can tomato sauce
    6 beef boullion cubes
    12 cups water
    salt and pepper to taste


Frozen veggies may also be used for this recipe. I actually put in any low carb veggies I have on hand when making this soup. It is filling and satisfying without a lot of calories.


Brown ground beef until cooked through, drain in a colander. Put beef and all veggies back in pan and saute over medium heat about 10 minutes. Add water, tomato sauce and paste and bouillon plus pepper and simmer until vegetables are cooked to desired firmness.

Serving Size: 1.5 cups

Number of Servings: 12

Recipe submitted by SparkPeople user ENVIROSUNNY.

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