Veggie Packed Vegetable Beef Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 287.9
  • Total Fat: 15.1 g
  • Cholesterol: 40.0 mg
  • Sodium: 865.0 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 7.3 g
  • Protein: 17.8 g

View full nutritional breakdown of Veggie Packed Vegetable Beef Soup calories by ingredient


Introduction

In a hurry and no time to spend a lot of time cooking. Pull out the Crock Pot. Brown the beef and toss in all the rest of the ingredients. Use low sodium canned goods and save time on chopping. Six to eight hours
later you have a great comfort soup and plenty to go around. In a hurry and no time to spend a lot of time cooking. Pull out the Crock Pot. Brown the beef and toss in all the rest of the ingredients. Use low sodium canned goods and save time on chopping. Six to eight hours
later you have a great comfort soup and plenty to go around.
Number of Servings: 8

Ingredients

    16 oz. Beef Chunks
    1 15 oz. Diced Tomatoes, Canned
    1 15 oz. Corn, Carrots, Spinach, Pinto Beans (Rinsed & Drained.)
    .5 Bag of Frozen Broccoli
    .5 cup of Frozen Peas
    .5 cup of celery
    5 cloves of minced garlic
    1 Medium Large Onion rough chopped
    2 cups Frozen Yellow Squash or Zucchini
    1.5 Boxes of Chef's Cupboard Broth (No MSG or Fat)
    1 tsp No Salt (salt substitute)
    .25 tsp Cayenne Pepper (adjust to your own taste)
    1 tsp. Basil (Dried)
    .5 tsp. Cracked Pepper
    .25 tsp. Smoked Paprika
    1 Tbsp. Extra Virgin Olive Oil

Tips

This is good with cornbread. I make a quick cornbread with Jiffy Mix and use yogurt instead of milk in the mixture. Baking it in an iron skillet instead of muffin tins is quicker. Cut into small wedges and serve with a steaming bowl of Vegetable Beef Soup.
You can substitute the beef with chicken or not meat at all. Sometimes I add potato or pasta. Calories have to be added for that.


Directions

Measure out spices and combine in a small bowl. Set aside. Chop onion, garlic, and celery. Put in a small bowl and set aside. Put all other veggies and broth in the crockpot. Put olive oil in a skillet on medium heat. Brown beef chunks on all sides. Through in onions mixture in and cook slightly. Pour in spices and stir quickly. Pour skillet ingredients into the crockpot. Cover with crockpot lid and set control on high. Cook for 5 to 8 hours. Serve hot.


Serving Size: 2 cups a serving 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user BJPENNY70.