Veggie and beef soup

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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 87.7
  • Total Fat: 1.6 g
  • Cholesterol: 4.1 mg
  • Sodium: 294.8 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.9 g

View full nutritional breakdown of Veggie and beef soup calories by ingredient


Introduction

Chop veggies, mix in Crock-Pot. I used premade roast beef. Can cook and use homemade. Chop veggies, mix in Crock-Pot. I used premade roast beef. Can cook and use homemade.
Number of Servings: 25

Ingredients

    1.0 medium (2-1/2" dia) Onions, raw
    1.0 serving 1 Med. Green Bell Pepper
    2.0 cup, sliced Zucchini
    3.0 large (3" to 4-1/4" dia.) Potato, raw
    1.0 can (12 oz) yields Yellow Sweet Corn, Canned
    0.25 head, medium (about 5-3/4" dia) Cabbage, fresh
    1.0 medium whole (2-3/5" dia) Red Ripe Tomatoes
    2.0 cup slices Carrots, cooked
    2.0 cup, diced Celery, cooked
    3.0 cup Green Beans (snap)
    2.0 cup Tomato Sauce
    6.0 oz Beef chuck, arm pot roast
    8.0 cup Beef Broth - Swanson Low Sodium

Directions

Cook and high in Crock-Pot for 6-8 hours.

Serving Size: 1 cup

Number of Servings: 25.0

Recipe submitted by SparkPeople user MALIA39560.