Vegetable Beef Soup I Recipe

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Brief

Prep 10 mins

Cook: 3hrs10 mins

Total: 3hrs20 mins

Servings: 12

Yield: 12 servings

Vegetable Beef Soup I Recipe

Ingredients

2 quarts tomato juice

1 (16 ounce) package frozen mixed vegetables

3 potatoes

cubed

2 pounds cubed beef stew meat

1 teaspoon dried parsley

½ teaspoon dried oregano

½ teaspoon dried basil

salt to taste

ground black pepper to taste

Soup, Stew and Chili

Directions

Step 1

Pour tomato juice into stock pot. Add vegetables and potatoes. Simmer.

Step 2

Meanwhile brown beef in skillet; then add to simmering juice and vegetables. Add parsley oregano basil and salt and pepper to taste; stir. Cover and simmer for 2-3 hours. Stir occasionally.

Nutritional Information

Vegetable Beef Soup I Recipe

Servings Per Recipe:12

Calories: 282.8

% Daily Value *

Protein: 17.4g 35%

Carbohydrates: 21.3g 7%

Dietary Fiber: 3.4g 14%

Sugars: 6.2g

Fat: 14.9g 23%

Saturated Fat: 6g 30%

Cholesterol: 50.7mg 17%

Vitamin A Iu: 2660.3IU 53%

Niacin Equivalents: 7.7mg 59%

Vitamin B6: 0.7mg 41%

Vitamin C: 44mg 73%

Folate: 56.6mcg 14%

Calcium: 40mg 4%

Iron: 3mg 16%

Magnesium: 53.9mg 19%

Potassium: 902.1mg 25%

Sodium: 79.6mg 3%

Thiamin: 0.2mg 24%

Calories From Fat: 133.9

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

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.