Summer Vegetable & Beef Soup

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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


Easy to make and very satisfying Easy to make and very satisfying
Number of Servings: 6


    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


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.