Veggie Beef Stew

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 61.3
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 84.0 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.3 g

View full nutritional breakdown of Veggie Beef Stew calories by ingredient


Homemade soup I concocted in attempt to create a filling food. Homemade soup I concocted in attempt to create a filling food.
Number of Servings: 10


    2 cans low-sodium, low-fat beef broth
    2 cans crushed tomatoes
    1 can black beans, rinsed and drained
    1 c. diced raw onion
    1/2 c. diced green bell pepper
    1 10 oz package frozen peas & carrots
    1 c. raw celery, chopped
    1c. diced raw cabbage
    1 tsp garlic powder


Prepare and combine all the ingredients in a large stock pot. Simmer over low heat until all the vegetables are soft. The longer you let the soup simmer, the more flavorful it will be. I usually let mine simmer all afternoon with the stove set on low. You can use any veggies you like. Please be sure to check the ingredients if you are using canned or frozen ingredients as they can contain extra salt or sugar.

Yields several servings of soup. Cool soup completely and freeze individual portions for a quick meal later.

Number of Servings: 10

Recipe submitted by SparkPeople user STEPHZ0R.