Vegetable Beef Soup
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 151.0
- Total Fat: 2.6 g
- Cholesterol: 20.2 mg
- Sodium: 737.1 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 4.5 g
- Protein: 10.3 g
View full nutritional breakdown of Vegetable Beef Soup calories by ingredient
Number of Servings: 25
Ingredients
-
1-1/4 lb stew beef (cut in small 1/4" pcs)
1 medium onion
4 large stalks celery
1/2 bag baby carrots (approx 25-30)
2 Tbs. minced garlic
6 large beef bouillon cubes (12 small)
2 cans diced tomatoes with garlic and onion
2 cans cut green beans
1 bag frozen corn
1 bag frozen peas
1/2 head of cabbage
4 large potatoes (diced)
Directions
Brown beef with diced onion and minced garlic.
Add 2 cans diced tomatoes
Add 4 cans water from tomato cans
Add beef bouillon cubes
Cook approximately 1 to 1.5 hours
(prepare fresh veggies)
Add 5 cups water - bring to boil
Add fresh veggies and cook approx 15 minutes
Add frozen veggies and bring to boil
Cook approximately 10 minutes more
Add cabbage
Boil additional 45-60 minutes.
Remove from heat and let stand approximately 20 minutes before serving.
Serving Size: Makes 25 (1 cup servings)
Number of Servings: 25
Recipe submitted by SparkPeople user LISAKAY215.
Add 2 cans diced tomatoes
Add 4 cans water from tomato cans
Add beef bouillon cubes
Cook approximately 1 to 1.5 hours
(prepare fresh veggies)
Add 5 cups water - bring to boil
Add fresh veggies and cook approx 15 minutes
Add frozen veggies and bring to boil
Cook approximately 10 minutes more
Add cabbage
Boil additional 45-60 minutes.
Remove from heat and let stand approximately 20 minutes before serving.
Serving Size: Makes 25 (1 cup servings)
Number of Servings: 25
Recipe submitted by SparkPeople user LISAKAY215.