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Vegetable Potato Beef Soup Recipe
|Carrots||1 1⁄2 Cup (24 tbs), sliced|
|Potatoes||1 1⁄2 Cup (24 tbs), cubed|
|Celery||1 Cup (16 tbs), sliced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Water||2 Cup (32 tbs)|
|Beef||1 1⁄4 Pound, ground|
|Tomato juice||5 Cup (80 tbs)|
|Brown sugar||1 Tablespoon|
Calories 296 Calories from Fat 104
% Daily Value*
Total Fat 12 g17.8%
Saturated Fat 4.4 g22.2%
Trans Fat 0 g
Cholesterol 58.6 mg
Sodium 759.2 mg31.6%
Total Carbohydrates 27 g9%
Dietary Fiber 3.6 g14.3%
Sugars 12.5 g
Protein 23 g45.5%
Vitamin A 126.7% Vitamin C 86.5%
Calcium 5.3% Iron 18.8%
*Based on a 2000 Calorie diet
1. In microwave-safe container combine vegetables and water and microwave with cover on High for 18-20 minutes without draining.
2. Then place vegetables in slow cooker and add all ingredients.
3. Cook with cover on Low for 6-8 hours such that vegetables are done.
4. Serve as desired.