Summer Vegetable & Beef Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 159.7
- Total Fat: 5.3 g
- Cholesterol: 49.1 mg
- Sodium: 219.1 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.9 g
- Protein: 16.6 g
View full nutritional breakdown of Summer Vegetable & Beef Soup calories by ingredient
Introduction
Easy to make and very satisfying Easy to make and very satisfyingNumber of Servings: 6
Ingredients
-
1 lb Beef chuck
2 large (7-1/4" to 8-1/2" long) Carrots, raw
2 cup, sliced Summer Squash
6 stalk, large (11"-12" long) Celery, raw
16 cup (8 fl oz) Water, tap
1 can (12 oz) yields Yellow Sweet Corn, Canned
salt and pepper to taste
Directions
Dice all vegetables.
Place meat and vegetables in stock pot and simmer for 2 hours.
Remove meat and allow to cool.
Shred meat by hand and return to pot.
Season to taste and reheat before serving.
Serving Size: Makes 6 servings, each 1-1/2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user KATERUSSELL010.
Place meat and vegetables in stock pot and simmer for 2 hours.
Remove meat and allow to cool.
Shred meat by hand and return to pot.
Season to taste and reheat before serving.
Serving Size: Makes 6 servings, each 1-1/2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user KATERUSSELL010.