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Instant Pot Vegetable Beef Soup
MELISSA'S SOUTHERN STYLE KITCHEN17Ingredients
48Minutes
200Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. stew beef (cut into bite size cubes)
- 2 Tbsp. olive oil
- 1 tsp. garlic salt (or 1 tsp salt and 1 tsp granulated garlic)
- 1 tsp. black pepper
- 1 medium onion (diced)
- 1 rib celery (thinly sliced)
- 5 cups beef stock
- 2 Tbsp. Worcestershire sauce
- 15 oz. Italian seasoned diced tomatoes
- 1 Tbsp. tomato paste (may use additional to taste at the end of cooking)
- 12 oz. frozen mixed vegetables (thawed)
- 2 russet potatoes (medium, peeled and cut into ½ inch cubes)
- 1 bay leaf
- 1 Tbsp. sugar (or alternative sweetener of choice)
- 1 tsp. Italian seasoning
- 1/2 tsp. crushed red pepper flakes (optional)
- 2 Tbsp. chopped fresh parsley
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium610mg25% |
Potassium1050mg30% |
Protein8g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber4g16% |
Sugars8g |
Vitamin A60% |
Vitamin C35% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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