Karen's Race Soup
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 179.7
- Total Fat: 3.5 g
- Cholesterol: 23.3 mg
- Sodium: 578.4 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 3.0 g
- Protein: 10.5 g
IntroductionFast, easy veggie beef soup. Named for my friend, Karen, whose family make this soup to have ready after a long day of supporting a cancer charity race. Fast, easy veggie beef soup. Named for my friend, Karen, whose family make this soup to have ready after a long day of supporting a cancer charity race.
1 lb. Ground Sirloin
1 can Cut Green Beans
1 can Cream Style Corn
1 can Rotel
1 can Veg-all
1 can Ranch Style Beans w/ Onions
1 can Diced New Potatoes
1 can Sliced Carrots
1-4 cups Kitchen Basics Unsalted Chicken Stock
Can use any ground meat - or none at all.
Do NOT drain the canned veggies.
Very versatile dish - if you have some celery, etc., on hand, throw it in! Change the canned veggies for your favorite combinations.
I try to use low-sodium veggies to keep the sodium content down.
Reheats well. I keep the extra stock on hand to add to my bowl before reheating.
Add all of the canned vegetables - DO NOT DRAIN.
Add 1-4 cups of the chicken stock to desired consistency.
Cook on medium heat until hot - simmer for a few minutes.
Serving Size: Makes at least 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user STISDEL.