Beef-Vegetable Soup Recipe | Yummly

Beef-Vegetable Soup

DIABETIC LIVING(2)
Barb Robb: "Very good and fast had left over beef strips I cu…" Read More
11Ingredients
8Hours
490Calories
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Ingredients

US|METRIC
  • 1 pound boneless beef chuck roast (cut into 1-inch pieces)
  • 1 tablespoon cooking oil
  • 29 ounces no-salt-added diced tomatoes (undrained)
  • 1 cup water
  • 3 medium carrots (sliced)
  • 2 small potatoes (peeled if desired, cut into 1/2-inch cubes)
  • 1 cup chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme (crushed)
  • 1/2 cup frozen peas (loose-pack, thawed)
  • parsley sprigs (Fresh Italian, flat-leaf)
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    NutritionView More

    490Calories
    Sodium29% DV700mg
    Fat37% DV24g
    Protein57% DV29g
    Carbs13% DV39g
    Fiber36% DV9g
    Calories490Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol75mg25%
    Sodium700mg29%
    Potassium1520mg43%
    Protein29g57%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber9g36%
    Sugars6g12%
    Vitamin A190%
    Vitamin C70%
    Calcium15%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Barb Robb 4 months ago
    Very good and fast had left over beef strips I cut up . Would use less chopped tomatoes and add beef broth (no sodium) and left out salt. Was very tasty anyway . Cooked high for 4 1/2 hours . Hubby said was more like stew hence the change next time with more broth
    Stephanie 2 years ago
    This soup is so delicious!

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