CrockPot Vegetable Beef Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 161.8
- Total Fat: 5.3 g
- Cholesterol: 25.7 mg
- Sodium: 253.9 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 4.1 g
- Protein: 12.0 g
View full nutritional breakdown of CrockPot Vegetable Beef Soup calories by ingredient
Introduction
Old-Fashioned Vegetable made with frozen vegetables and ground round made easy in the crockpot. Just add cornbread and enjoy. Old-Fashioned Vegetable made with frozen vegetables and ground round made easy in the crockpot. Just add cornbread and enjoy.Number of Servings: 12
Ingredients
-
2 cups Low Sodium V8 Juice (or tomato juice)
1 cup Beef Stock
1 cup diced raw carrots
1 cup canned green beans
1 cup petite diced tomatoes
1/2 tsp low sodium salt
12 oz. Ground Round, crumbled and browned
1 cup each of the following frozen vegetables:
Sweet corn kernels
Peas (purple hull, black-eyes, or crowders)
Butterbeans or limas
Sliced okra
Chopped onions
Directions
Chop carrots.
Brown Ground Round and crumble.
Put juice, stock, and salt into a lined crockpot. Add all vegetables and crumbled beef. Stir. Turn Crockpot on Low and cook all night or all day. Vegetables should be tender.
Serving Size: 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user CDHP51.
Brown Ground Round and crumble.
Put juice, stock, and salt into a lined crockpot. Add all vegetables and crumbled beef. Stir. Turn Crockpot on Low and cook all night or all day. Vegetables should be tender.
Serving Size: 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user CDHP51.