Hearty Beef & Bean Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 179.8
  • Total Fat: 2.9 g
  • Cholesterol: 7.4 mg
  • Sodium: 595.2 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 6.8 g
  • Protein: 9.4 g

View full nutritional breakdown of Hearty Beef & Bean Vegetable Soup calories by ingredient


Introduction

This is great for using up leftover pot roast and you can throw in practically any veggies you like plus rice if you want to make it very hearty. This is great for using up leftover pot roast and you can throw in practically any veggies you like plus rice if you want to make it very hearty.
Number of Servings: 16

Ingredients

    1 can of chickpeas (drained & rinsed)
    1 can red kidney beans (drained & rinsed)
    1 can green beans (drained)
    1 can white great northern beans (rinsed & drained)
    2 14 oz cans of whole stewed tomatoes
    1.5 cups cooked or frozen corn
    1 cup cooked brown rice
    1 large baking potato (cooked and diced)
    3 oz cooked beef (I used leftover pot roast that had been cooked in a crockpot)
    2 large carrots - sliced
    2 large celery stalks - sliced
    1 large sweet onion - chopped
    2 TBSP Butter
    2 10 oz cans of chicken broth



Directions

Chop the celery, carrots and onion and saute in the butter. If your baking potato is not cooked, vent it with a knive and microwave for a few minutes until it's soft enough to dice up. Put all other ingredients in a big cooking pot and then add sauteed vegetables and potato.

Bring heat to medium high and almost bring to a boil. Reduce heat and simmer for 15 minutes. You can add whatever seasonings you like - I only added crushed red pepper because the beef already had been cooked with plenty of seasonings.

Makes 16 one cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user BALLROOMGIRL.