Vegetable Beef Soup (from


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 208.4
  • Total Fat: 6.5 g
  • Cholesterol: 67.3 mg
  • Sodium: 545.8 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 25.6 g

View full nutritional breakdown of Vegetable Beef Soup (from calories by ingredient
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This is a low carb/low fat version of a very comforting fall and winter soup! This is a low carb/low fat version of a very comforting fall and winter soup!
Number of Servings: 6


    1 c sliced mushrooms
    2 c sliced cabbage
    1-2 beef bouillon cubes
    4-5 c water
    1 c sliced carrots
    1 stalk celery, sliced
    1 lb. lean beef, cut into cubes
    1 medium onion, sliced
    2 small zucchini, chunked
    1 bay leaf
    13 oz V8 juice
    1 can green beans (14 oz)
    1 c tomato, chopped


1. Put beef, garlic, onion, bay leaf, beef bouillon, and water in soup pot. Cook until the beef is tender.

2. Add celery, zucchini, carrots, v8 juice, tomatoes, green beans, and cabbage.

3. Cook until all vegetables are done. Add pepper to taste (if needed).

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user CRHIANNONJ.


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  • After such high reviews I was skeptical! I followed the recipe and at times thought I had messed it up but it turned out to be delicious. I will definitely make it again. Try also visiting and Those sites, you can find lots of exciting and deli - 2/21/12

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