Beef and Vegetable Soup
Great for those cold winter days and taste even better the next day. I serve it with grilled cheese sandwiches
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
dairy free
- 1 bag frozen vegatables
- 3 potatoes cubed
- 1 small can tomatoe paste
- 1 pound stew meat/ (or ground beef already cooked)
- noodles your choice, i use speghetti broken up
- seasoning- salt, pepper, and cajun seasoning
- 1 can stewed tomatoes
- Carbohydrate 60.845311875 g
- Cholesterol 42.5240625 mg
- Fat 16.3888695 g
- Fiber 7.11622383373678 g
- Protein 18.5350095 g
- Saturated Fat 5.813864825 g
- Serving Size 1 1 Serving (332g)
- Sodium 377.434725 mg
- Sugar 53.7290880412632 g
- Trans Fat 3.9846762625 g
- Calories 459 calories
Brown stew meat in a little oil, add a pinch of flour if you like a thick soup. You can use beef broth if you want for extra punch of flavor or water. Fill pot halfway with water, add all other ingredients and stir well. Add water as needed to cover ingredients or if you like more liquid part for the soup. My family likes it really hardy so I don't use as much liquid. Cook on medium heat and cover for 45 minutes. Serve with grill cheese.. yumm
