Beef and Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 153.6
  • Total Fat: 3.1 g
  • Cholesterol: 30.3 mg
  • Sodium: 706.5 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 14.4 g

View full nutritional breakdown of Beef and Vegetable Soup calories by ingredient


Introduction

Canned Vegetables and Leftover Top Round Roast. Canned Vegetables and Leftover Top Round Roast.
Number of Servings: 10

Ingredients

    2 can of Mixed Vegetables (15 oz)
    1 can chili beans (15 oz)
    2 cups chopped cooked top round roast beef
    3 bouillon cubes
    2 cans water
    1 teaspoon of seasoning salt (Big Lots)

Directions

First add all ingredients to a large sauce pan. Bring to a boil. Allow to simmer on low-medium about 20 minutes.

This make about 10 cups of soup.

Number of Servings: 10

Recipe submitted by SparkPeople user COOLEEQ.