Photo: Cala
Vegetable Beef Soup
10 ingredients
10 min + 1 hr 10 min
8
openrecipes
The great thing about this soup is that you can cook it in a little over an hour and enjoy it then. Or you can allow it to simmer covered for a few hours, and deepen the flavors even more. The leftovers are great. They definitely do not taste like a reheated meal. So put this recipe in your files and be ready to enjoy it on a cool fall or winter evening.
Estimated Nutrition (whole recipe, rough)
540
Calories
34g
Protein
16g
Fat
66g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound Ground Beef
- 1 Large Yellow Onion, Chopped
- 2 teaspoons Salt
- 1-½ teaspoon Black Pepper
- ½ teaspoons Dried Parsley
- 14-½ ounces, weight Canned Diced Tomatoes, Unsalted
- 1 cup Tomato Puree, Unsalted
- 15 ounces, weight Canned White Potatoes, Drained And Sliced
- 1 can Green Beans, 14 Ounce Can (not Drained)
- ½ cups Carrots, Peeled And Thinly Sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes