ITALIAN VEGETABLE SOUP

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 398.4
  • Total Fat: 24.1 g
  • Cholesterol: 85.1 mg
  • Sodium: 545.9 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 5.4 g
  • Protein: 23.7 g

View full nutritional breakdown of ITALIAN VEGETABLE SOUP calories by ingredient


Introduction


Number of Servings: 4

Ingredients

    1 lb. extra lean ground beef, 1 cup diced onion, 1 cup sliced celery, 1 cut sliced carrots, 2 minced garlic cloves, 1 16oz can tomatoes, 1 16oz can tomato paste, 2 cups water, 5 tsp beef bouillon granuals, 1/4 cup barley, 1/4 cup split peas,1tsp salt, 1tsp parsley flakes, 1/2tsp dried basil, 1/4tsp pepper, 1 cup frozen or fresh green beans, 2 cups shredded cabbage (optional).(split peas and barley on bottom will take longest to cook so test them for doneness first)(I usually use diced tomatoes

Directions

Bown beef in skilett or kittle. Add all ingredience except cabbage. Boil, lower heat and simmer tilall vegies are tender. More water may be added for thinner broth. Also may be made in crockpot. I add all the ingred. into the crockpot at the same time (split peas and barley on the bottom)8-10hr. cook time. Add cabbage for last 20-25 min if not in crock pot.

Number of Servings: 4

Recipe submitted by SparkPeople user OWENSANGEL10.