Vegetable Beef Soup Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings8Cuisine
DishMain Ingredient
Interest Group

Ingredients

 Roast2 Pound, cut into pieces
 Roast/Stewing meat2 Pound, cut into bite sized pieces
 Meat2 Pound
 Canned corn15 Ounce
 Corn15 Ounce
 Canned green beans15 Ounce
 Green beans15 Ounce
 Frozen peas1 Pound (1 Bag)
 Canned tomatoes40 Ounce, stewed
 Peas1 Pound, frozen
 Beef bouillon cubes5
 Tomatoes40 Ounce, stewed
 Tabasco To Taste
 Salt2 Teaspoon

Nutrition Facts

Serving size

Calories 621 Calories from Fat 157

% Daily Value*

Total Fat 18 g27%

Saturated Fat 5.6 g28.1%

Trans Fat 0 g

Cholesterol 102.7 mg

Sodium 1214.1 mg50.6%

Total Carbohydrates 57 g19.2%

Dietary Fiber 10.3 g41.4%

Sugars 8 g

Protein 59 g117.5%

Vitamin A 34.6% Vitamin C 67.8%

Calcium 4.9% Iron 27.5%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a slow cooker combine all ingredients and without draining vegetables, add water to fill slow cooker to within 3 inches of top
2. With cover cook on Low for 8 hours such that meat is tender and vegetables are soft.

SERVING
3. Serve as desired.
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