Spend with Pennies · by Holly Nilsson★ 5.0 (216)
Vegetable Beef Soup
NUTRITION · PER SERVING100M COOK
CAL 15%·PRO 40%
CARBS 17G22% OF CAL
3G FIBER0G ADDED0G INTRINSIC10G OTHER4G TOTAL SUGAR
FAT 18G53% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty vegetable beef soup simmered with tender chunks of beef, potatoes, carrots, and tomatoes in a savory broth. Warming and filling for any cool day.
mainamericansoupbeef🍲 stockpotdairy freegluten free
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1½ pounds beef chuck roast (trimmed and cubed into ½" pieces)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 6 cups beef broth
- 1 (15 ounce) can diced tomatoes (with juices)
- 1 teaspoon Italian seasoning
- 2 medium potatoes (cubed ½-inch)
- 3 medium carrots (sliced ½-inch)
- 1 rib celery (sliced ½-inch)
- 6 ounces green beans (cut into 1-inch pieces)
- ½ cup frozen corn kernels (thawed )
- chopped fresh parsley (for garnish, optional)
At a glance
PER SERVING · TIME 100M
CAL 15%·PRO 40%
CARBS 17G22% OF CAL
3G FIBER0G ADDED0G INTRINSIC10G OTHER4G TOTAL SUGAR
FAT 18G53% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 20m
- Sodium
- 934mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 784mg
- Calcium
- 55mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 934MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.