Vegetable Beef Soup
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 80.2
- Total Fat: 1.1 g
- Cholesterol: 11.3 mg
- Sodium: 291.6 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.4 g
- Protein: 5.8 g
View full nutritional breakdown of Vegetable Beef Soup calories by ingredient
Number of Servings: 24
Ingredients
-
1 pound leftover boneless chuck roast
12 ounce package fresh green beans (cut into bite size)
2 cans whole kernal corn---drained
1 pound carrots cut into corns----I used baby carrots
1 pound frozen peas
1 pound potatoes---I used frozen southern hash browns
1 46oz can of tomato juice
1 46oz can of water
1/4 cup worchestershire sauce
Salt & Pepper to taste
Directions
Put all ingredients (except peas) into a crockpot set
on low. You can set it on high if you want it done that day. I start mine late in the day and let it cook overnight. About 20 minutes before serving add the peas.
You can add pearl onions to the soup too if you want but it will change the nutricitional facts.
Number of Servings: 24
Recipe submitted by SparkPeople user KATSDAMOM.
on low. You can set it on high if you want it done that day. I start mine late in the day and let it cook overnight. About 20 minutes before serving add the peas.
You can add pearl onions to the soup too if you want but it will change the nutricitional facts.
Number of Servings: 24
Recipe submitted by SparkPeople user KATSDAMOM.