Vegetable Potato Beef Soup Recipe
Ingredients
| 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 | |
| Salt | 2 Teaspoon | |
| Tomato juice | 5 Cup (80 tbs) | |
| Brown sugar | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 291 Calories from Fat 76
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 3.4 g17%
Trans Fat 0 g
Cholesterol 46.7 mg15.6%
Sodium 1068.2 mg44.5%
Total Carbohydrates 41 g13.7%
Dietary Fiber 3.6 g14.3%
Sugars 21.2 g
Protein 19 g37.3%
Vitamin A 129.4% Vitamin C 87.6%
Calcium 6.3% Iron 15.7%
*Based on a 2000 Calorie diet
Directions
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.
SERVING
4. Serve as desired.
Chef
