Vegetable Beef Soup

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 116.3
  • Total Fat: 0.9 g
  • Cholesterol: 9.5 mg
  • Sodium: 218.7 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 6.7 g

View full nutritional breakdown of Vegetable Beef Soup calories by ingredient
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Eating Low Fat and Lots of Flavor Eating Low Fat and Lots of Flavor
Number of Servings: 30


    1.8# Lean Beef Chunks
    6 Russet Potatoes, cubed
    1/2 onion, diced
    1/2 head Cabbage
    5 small stalks Celery
    1/2 # mini Carrots sliced
    1 can whole Kernel Corn
    1 can Green Beans
    1 can Sweet Peas
    2 cans Petite Diced Tomatoes
    2 Garlic Cloves
    1/2 tsp Rosemary
    1/2 tsp Thyme


Cook Beef in a Pressure cooker, about 90 minutes at 15# pressure.
Allow to cool as directed.
Pour Beef in a large (16Qt) pan.
Add Potatoes, Corn, Carrots, Cabbage, Onions,
Green Beens.Celery, Rosemary, Thyme and Garlic.
Cook till desired doneness, I like them a bit hard to allow for them to cook as the rest of the ingredients are added.
Add the Tomatoes and Peas and allow to cook until they are done, about 20 minutes.
Add Salt and Pepper to taste when done.

Number of Servings: 30

Recipe submitted by SparkPeople user WVBONBONQUEEN.

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