Vegetable Beef Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 113.9
  • Total Fat: 5.4 g
  • Cholesterol: 19.4 mg
  • Sodium: 595.4 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.8 g

View full nutritional breakdown of Vegetable Beef Soup calories by ingredient


Introduction

This was made from leftover roast beef (Chuck) and canned and frozen vegetables. This was made from leftover roast beef (Chuck) and canned and frozen vegetables.
Number of Servings: 10

Ingredients

    7 oz. leftover Chuck Roast
    3/4 c. frozen peas
    3/4 c. frozen lima beans
    1 can green beans (undrained)
    1 can corn (undrained)
    1 can stewed tomatoes
    2 c. Beef Broth
    1 T. dry Minced onion
    1 Bay leaf
    Dried Oregano, Basil, Italian Seasoning, Rosemary & Thyme (to taste)

Tips

A great way to use leftover pot roast, especially if it has dried out on you.


Directions

Put all your ingredients in the crock pot on High for about 3 hours. May turn to low and let simmer longer. The longer it simmers the tastier it will be.

Serving Size: 10 - 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user BITTYGIRL51.