Vegetable Beef Soup II Recipe

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Brief

Servings: 8

Yield: 8 servings

Vegetable Beef Soup II Recipe

Ingredients

1 ½ pounds ground sirloin

1 cup chopped onion

2 (14.5 ounce) cans stewed tomatoes

5 cups water

1 tablespoon salt

2 cubes beef bouillon cube

2 carrots

chopped

2 stalks celery

chopped

1 russet potato

chopped

¼ teaspoon dried thyme

1 bay leaf

¼ teaspoon dried basil

Soup, Stew and Chili

Directions

Step 1

In a large stock pot brown sirloin and onion. Drain grease and add tomatoes water salt beef bouillon carrots celery potatoes thyme bay leaf and basil. Cover and cook until vegetables are tender approximately 45 minutes.

Nutritional Information

Vegetable Beef Soup II Recipe

Servings Per Recipe:8

Calories: 250.3

% Daily Value *

Protein: 18.4g 37%

Carbohydrates: 15g 5%

Dietary Fiber: 2.6g 11%

Sugars: 5.8g

Fat: 13.1g 20%

Saturated Fat: 5.2g 26%

Cholesterol: 57mg 19%

Vitamin A Iu: 3234.5IU 65%

Niacin Equivalents: 7.4mg 57%

Vitamin B6: 0.5mg 31%

Vitamin C: 16.2mg 27%

Folate: 26.7mcg 7%

Calcium: 61.2mg 6%

Iron: 3.8mg 21%

Magnesium: 42.2mg 15%

Potassium: 707.8mg 20%

Sodium: 1380.3mg 55%

Thiamin: 0.2mg 21%

Calories From Fat: 118.2

*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.