Beef and Veggie Soup Recipe
I adapted this recipe from one I saw in a cookbook in an effort to add more vegetables to our diet. Our two young sons eat this up without hesitation. —Teresa King, Chambersburg, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1/2 teaspoon dried basil
- 1 pound ground beef
- 1/4 teaspoon pepper
- 1 tablespoon chili powder
- 1 cup shredded carrots
- 1 medium onion chopped
- 1 cup chopped green pepper
- 2 cans (8 ounces each) tomato sauce
- 1 package (10 ounces) frozen corn
- 1 cup chopped sweet red pepper
- 2 cans (16 ounces each) kidney beans rinsed and drained, optional
- 1 cup chopped fresh tomato
- shredded cheddar cheese sour cream and tortilla chips, optional
- Carbohydrate 2.62183503379383 g
- Cholesterol 38.55535145 mg
- Fat 8.65597631667218 g
- Fiber 0.90321755008969 g
- Protein 10.9221543506405 g
- Saturated Fat 3.35703198109908 g
- Serving Size 1 1 -10 serving (90g)
- Sodium 52.4855110798613 mg
- Sugar 1.71861748370414 g
- Trans Fat 1.24967831452136 g
- Calories 134 calories
Directions In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, beans if desired, vegetables and seasonings. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired. Yield: 8-10 servings (about 2-1/2 quarts). Freeze Beefy Vegetable Soup in serving-size containers for quick, no fuss lunches. Originally published as Beefy Vegetable Soup in Taste of Home Ground Beef Cookbook 1999, p57
