vegetable beef soup
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 141.8
- Total Fat: 2.3 g
- Cholesterol: 26.9 mg
- Sodium: 227.2 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 4.3 g
- Protein: 14.6 g
View full nutritional breakdown of vegetable beef soup calories by ingredient
Introduction
Low carb, low fat, yet very hearty and delicious!!!! Low carb, low fat, yet very hearty and delicious!!!!Number of Servings: 24
Ingredients
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2.5 lb Beef, round steak
4 cup, chopped Onions, raw
4 cup, diced Celery, raw
2 cup, chopped Carrots, raw
2 cup, cubes Rutabagas
2 cup, cubes Sweet potato
2 cup, cubes Butternut Squash
1.5 cup Green Beans, FreshCut, Cut Green Beans, No Salt Added
1 cup Peas, frozen
2 cup Sweet Corn, Fresh
2 cup Del Monte Diced Tomatoes, No Salt Added
4 tbsp Toamato Paste (by 2ABETTERLIFE)
8 cup Beef Broth - Swanson Low Sodium
8 cup, chopped Cabbage, fresh
3 grams Bay Leaf
4 clove Garlic
4 tbsp Parsley
2 cup, pieces or slices Mushrooms, fresh
Tips
Add vegetables by how long it takes to cook or how much they will "soften" in the soup. For instance the squash and sweet potatoes can be done later as it might get mushy. Have everything together to reduce prep time. Add any veg that you like: leeks, turnips, beans are great additions.
Directions
Brown beef in small batches. Meanwhile chop onions, celery, carrots and the rest of the root vegetables in 1/2" pieces. Add broth then add all vegetables except cabbage and simmer until nearly soft. Finally add cabbage as it takes very little time to cook. Season to taste and serve.
Serving Size: Makes about 8 quarts at least
Number of Servings: 24
Recipe submitted by SparkPeople user MYMIGRAINE.
Serving Size: Makes about 8 quarts at least
Number of Servings: 24
Recipe submitted by SparkPeople user MYMIGRAINE.