Beef Vegetable soup with pasta

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 223.6
  • Total Fat: 9.0 g
  • Cholesterol: 24.8 mg
  • Sodium: 656.0 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 5.5 g
  • Protein: 12.3 g

View full nutritional breakdown of Beef Vegetable soup with pasta calories by ingredient
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Very good low fat soup that is filling Very good low fat soup that is filling
Number of Servings: 20


    1 - 1.5lb lean ground chuck
    2 - reg cans white beans - great northern or canelli
    2 - reg cans dark red kidney beans
    1 - large jar marinara sauce
    1 large green pepper -chopped
    1 med sweet onion - chopped
    2 can diced tomatoes with basil, orgeano and garlic
    1 cup short cut pasta - cooked aldente and rinsed
    Celery - 3- 4 large stalks and green leaves sliced
    2 cups diced zuchinni
    2 - reg cans beef broth - fat free
    2 cups shredded carrots


Brown the ground chuck - after good and brown and drain and rinse the burger with hot water return burger to hot pan salt and pepper well and brown til good and carmelized
add chopped onion, green pepper, and celery -saute for 2 minutes add the carrots and zuchinni and saute for another 2 minutes
add all ingredients to large stock pot and
add the beef broth and tmatoes and stir well
add white and red beans and marinara sauce
bring to a boil and add the pasta
simmer for 15 - 20 minutes until vegetables are cooked but I like mine a little crunchy
serve in bowls and you can top with crutons and cheese of course that adds all the calories :-(
not sure how many servering but it make a big pot of soup - if soup is too thick add water until the consistancy desired or low sodium tomato juice or V8

Number of Servings: 20

Recipe submitted by SparkPeople user DEBBEHAPPY20011.

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